Panzarotti with mushrooms sauce
Instructions
Mince the shallot and season with garlic oil, which then leave them.
Add the sliced mushrooms and cook for a few minutes over high heat.
Wet with wine and let evaporate; Add salt and pepper and Cook, covered, for 10 minutes.
Turn off the heat add the chopped parsley.
Boil, drain and decorate pansotti with gravy.
Sprinkle Parmesan cheese and serve.
Ingredients and dosing for 4 persons
- 500 g of pansotti (skinny ligurian ravioli)
- 350 g of mushrooms
- 1/2 cup of dry white wine
- 1 shallot
- 1 clove of garlic
- Parsley
- Olive oil
- Parmigiano-reggiano
- Salt
- Pepper