30 g of dried mushrooms (porcini mushroom)
500 g of chicken ravioli
3 tablespoons of butter
1 medium onion (100 g) finely chopped
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 (porcini mushroom)
500 g of chicken ravioli
3 tablespoons of butter
1 medium onion (100 g) finely chopped
1/4 cup of all-purpose flour (30 g)
1 cup of milk (240 ml)
1/3 cup of grated Parmesan cheese (35 g)
Wash the mushrooms thoroughly and soak them in hot water for 30 minutes
A large pot, bring 5 liters of water to a boil with 1 tablespoon of salt at high heat
Cook the ravioli without covering until al dente (18 minutes)
Scoop out the mushrooms, cut them into pieces, and reserve
Drain the liquid and reserve it as well
A medium pot, melt the butter over medium heat with the onion until softened (about 5 minutes)
Add the mushrooms, stir, and sauté 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
Scoop out the pasta, transfer it to a bowl, add the sauce, and mix
Serve immediately
279 calories per serving
