Ravioli Funghi with Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 60 g ham, diced
- 1 medium onion (s)
- 150 g mushrooms, fresh
- 1 tablespoon flour
- 300 ml milk
- 2 processed cheese, (cream), cheese wedges
- some pepper
- 250 g ravioli, funhi
Print Recipe
Pin Recipe Instructions
- For the sauce, fry the ham cubes in a saucepan or pan without any additional fat. Dice the onion. When some fat has built up in the pan, add the diced onion to the diced ham and sauté.
- Halve the mushrooms and cut into slices. Put the mushrooms in the saucepan and sauté them. Sprinkle the flour on top, stir and thicken the sauce. Add milk and stir again and again so that the sauce doesn`t burn. Add the cheese wedges and stir until the cheese has dissolved. Season to taste with pepper. Salt is not necessary as the ham cubes are already heavily salted.
- As soon as the milk is in the pot, cook the ravioli for about 6-8 minutes according to the instructions on the packet. Then the pasta and the sauce should be ready at the same time.
- If the sauce needs to be stretched, add more milk. If the sauce needs to be thickened, mix some cold milk with flour, add to the sauce and bring to the boil again.
- The sauce also goes well with other pasta or rice. Vegetables or lettuce are suitable as a side dish.
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