30 g of dried mushrooms (portobello)
500 g of chicken ravioli
3 tablespoons of butter
1 medium onion, finely chopped (100 g)
1/4 cup of all-purpose flour (30 g)
1 cup of milk (240 ml)
1/3 cup of grated Parmesan cheese (35 g)
30 g of dried mushrooms (portobello)
500 g of chicken ravioli
3 tablespoons of butter
1 medium onion, finely chopped (100 g)
1/4 cup of all-purpose flour (30 g)
1 cup of milk (240 ml)
1/3 cup of grated Parmesan cheese (35 g)
Rinse the mushrooms well under running water and soak them in hot water for 30 minutes
In a large pot, boil 5 liters of water with 1 tablespoon of salt at high heat
Add the ravioli and cook without covering until al dente (18 minutes)
Drain the mushrooms, cut them into pieces, and reserve
Reserve the liquid as well
In a medium saucepan, melt the butter and onion over medium heat until softened (about 5 minutes)
Add the mushroom, stir, and cook for 1 minute
Add the reserved liquid and cook until the mushroom is tender (about 15 minutes)
Add the flour dissolved in milk and cook until it thickens slightly (3 minutes)
Add the Parmesan cheese and stir
Drain the cooked ravioli, transfer to a bowl, add the sauce, and stir
Serve immediately
279 calories per serving
