Nando Silvestre

Four Cheese Ravioli with MUSHROOMS

500 gr. ravioli stuffed with four cheeses, 100 gr. ASSORTED MUSHROOMS DRIED of (BLACK TRUMPET, SHIITAKE and PORCINI), 200 ml. cream, two cloves of garlic, onion, nutmeg, black pepper, olive oil, grated cheese and salt.
Sauté two cloves of minced garlic. Add the chopped onion, and some salt. Incorporate the MUSHROOMS along with ground black pepper and nutmeg. Add the cream. Boil the ravioli for eight minutes, drain and add to sauce. Add grated cheese.
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