MUSHROOM AND TRUFFLE RAVIOLI WITH GRUYERE CHEESE SAUCE
INGREDIENTS
- 1 pack Rana Italian Tour, Mushroom and White Truffle Ravioli
- 40 g Gruyere Cheese
- 40 g Milk
- 100 g red onion, sliced
- 10 g balsamic vinegar
- 10 g hazelnuts
- 60 g sausage
- 5 g sugar
- Olive oil
- Salt
METHOD
1. First prepare the sauce: In a saucepan, warm the milk, then add the Gruyere cheese and stir until smooth.
2. In a pan, roast the sausage breaking it with a fork and set aside to cool on a paper towel to remove excess fat.
3. Heat olive oil in saucepan, add onion, salt, sugar and balsamic vinegar until caramelized. Set aside.
4. Toast hazelnuts in the oven at 140 degrees for 10 minutes.
5. Cook the ravioli in salted boiling water according to pack
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Italian Tour, Mushroom and White Truffle Ravioli
- 40 g Gruyere Cheese
- 40 g Milk
- 100 g red onion, sliced
- 10 g balsamic vinegar
- 10 g hazelnuts
- 60 g sausage
- 5 g sugar
- - Olive oil
- - Salt
METHOD
1. First prepare the sauce: In a saucepan, warm the milk, then add the Gruyere cheese and stir until smooth.
2. In a pan, roast the sausage breaking it with a fork and set aside to cool on a paper towel to remove excess fat.
3. Heat olive oil in saucepan, add onion, salt, sugar and balsamic vinegar until caramelized. Set aside.
4. Toast hazelnuts in the oven at 140 degrees for 10 minutes.
5. Cook the ravioli in salted boiling water according to pack
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