A pasta a day keeps the doctor away. Yes, we don’t hide it, but we love pasta. If it were up to us, a variant could be on the table every week. That’s why today we’re going for these ravioli with wild mushrooms and truffle pecorino. Ideal to start autumn, and therefore the comfort season. Will you prepare this winner today?
A good combination of tasty dishes and carefully selected wines can take a gastronomic experience to astronomical heights. But how do you do that yourself? Dr. Peter Klosse has immersed himself in flavors throughout his career and he explains how to prepare your palette for wine pairings. For example, this ravioli goes perfectly with a stylish pinot noir.
Ingredients
parsley
nutmeg
200 ml milk
1 tbsp soft butter
1 tbsp flour
100 g fontina
100 g gorgonzola
100 g taleggio
1 knob of butter
1 clove of garlic
semolina
150 g ricotta
130 g truffle pecorino
250 g mix forest mushrooms
pinch of salt
1 tbsp extra virgin olive oil
2 egg yolks
500 g flour 00
3 eggs
Click here for the complete preparation
Tags: wild mushroom ravioli threecheese sauce truffle pecorino
