RAVIOLIS WITH MUSHROOM & GORGONZOLA SAUCE
We love the combination of gorgonzola in this velouté, The porcini mushrooms here are married with the apple to bring a firmer texture, freshness and a slight note of fruit.
Ravioli with Aubergine and Scarmoza
80 g Gorgonzola
Portobello or Porcini Mushroom
1 Red apple
Salt and pepper
Cut the mushroom into thin slices. Same for the apple.
In a frying pan, heat a little oil then add the mushroom and the apple over medium heat for 5 to 7 minutes just until they color, but without falling apart. Put aside.
In the same saucepan (after taking out the mushroom) , melt the gorgonzola over very low heat. If necessary, add a little pasta cooking water to obtain a fluid cream.
After cooking the raviolis. Pour the sauce over the bottom of two soup plates, place the drained ravioli on top with a slotted spoon (important). Garnish with the porcini mushrooms, pumpkin seeds, a drizzle of olive oil and pepper.