The perfect gourmet pasta dish to impress your friends.
325g Pasta Vera Ravioloni
(Mushroom Walnut and Feta)
1/2 onion finely chopped
1 Tbsp olive oil
1/4 cup white wine
2 cups chicken or vegetable stock
Saffron threads (a pinch)
6 sliced Mushrooms
Fresh herbs or micro greens to garnish
Salt and pepper
Begin by heating approximately 1/4 cup of stock in a small saucepan. Add the saffron threads and allow them to steep for 15 minutes.
While the saffron infuses, heat a skillet with olive oil over medium-high heat. Sauté the sliced mushrooms until they turn a beautiful golden colour. Set them aside.
In another pan, sauté the onions over low heat until they become soft and translucent. Then, pour in the wine and let it simmer. Once the wine has reduced, add the remaining stock along with the saffron-infused stock. Allow the liquid to continue reducing over low heat, intensifying the flavors.
In a separate pot, bring salted water to a boil. Once it’s boiling, add the Ravioloni pasta and cook for 3 to 5 minutes or until it reaches the desired al dente texture.
Now, it’s time to add a touch of richness to your sauce. Pour in the cream and let it simmer for a few minutes until the sauce becomes glossy.
Drain the cooked pasta and combine it with the creamy sauce.
To serve, plate the pasta alongside the sautéed mushrooms and garnish with your choice of herbs or micro greens.
Enjoy your delicious saffron-infused mushroom and creamy pasta dish!