Ricotta Ravioli with Dried Mushroom Sauce (Ravioli de Ricota com Molho de Cogumelo Seco)

Strain the mushroom through a fine-mesh sieve and rinse under running water to remove any dirt

Drain well

Transfer to a small saucepan, cover with water, bring to a boil, then reduce heat and simmer for about 10 minutes until tender

Remove with a slotted spoon, chop into smaller pieces, and reserve

Also reserve 1/3 cup of the cooking liquid (80ml)

In a large pot, bring 5 liters of water to a rolling boil

When boiling, add 1 tablespoon of salt

Add the ravioli in batches and cook until al dente for about 18 minutes

Meanwhile, in a medium saucepan, sauté the onion in butter over medium heat, stirring occasionally with a wooden spoon, until softened for about 5 minutes

Add the mushroom, stir to combine, and continue cooking for about 1 minute

Add the reserved liquid and cook, stirring occasionally, until the mushroom is tender for about 15 minutes

Dissolve the flour in milk, add to the saucepan, and cook over low heat until the mixture thickens slightly for about 3 minutes

Add the Parmesan cheese, stir to combine, and remove from heat

Strain the ravioli and transfer to a serving dish

Add the sauce, mix gently, and serve immediately

280 calories per serving

Rich, full-bodied, and well-balanced, just like an Italian wine - Chianti Classico 96 from Rocca delle Macie, $14.80, and Gemma Barbera d'Alba 96, $24.80