Raw ham ravioli with Mushrooms Sauce: follow the recipe and discover how to prepare this tasty dish!
With Nova’s Mushrooms Sauce – Salsiamo ai Funghi, raw ham ravioli become a sophisticated first course with a rich and tasty flavour. The speed of preparation of this meal is definitely what really strikes you, in addition of course to its appearance and intense taste. No more worries about the choice of the right mushrooms suitable to prepare a tasty cream. Nova has worried about it! With Salsiamo you will be able to get an amazing meal of certified quality in half the time!
Follow our recipe and season your raw ham ravioli with Nova’s Mushrooms Sauce – Salsiamo ai Funghi!
Here’s how to prepare it:
- Fill a pot with plenty of cold water and bring it to a boil.
- When the water has come to the boil, pour the ravioli in it and add salt to taste
- As soon as ravioli are ready, put them in a pan using a skimmer.
- Add a ladle of cooking water to the ravioli together with 280 g of Salsiamo ai funghi- mushroom cream.
- Chop all the “ Famigliola Gialla” mushrooms and add Salsiamo ai funghi- mushroom cream.
- Gently mix over low heat for 1 minute.
- Add Parmesan cheese and a handful of chopped walnuts to garnish the dish.
- Put it on a plate and serve it.
Enjoy your meal!
Pumpkin Pie: follow Chef Nova’s recipe and discover how to prepare this delicious savory pie!
- Prepare the shortcrust pastry
- Beat the eggs with the honey and add the milk
- Whip the cream and mix with the eggs.
- Melt half the butter in a saucepan, add to the Salsiamo Pumpkin Sauce and mix.
- Slowly add the cream of eggs and honey.
- Roll out the shortcrust pastry in a well buttered 22 cm tart mold and prick the bottom.
- Pour the pumpkin mixture into the shortcrust pastry and bake at 180 ºC for about 40 minutes.
- Turn out the pie and let it cool.
- Meanwhile make the cover: whip the Philadelphia together with cinnamon, then incorporate the Italian meringue.
- Distribute the cream to the Philadelphia just made on the cold pie, helping you with a spoon.
Enjoy the meal!
Artichokes Sauce with Caprino quenelle and herbs: follow our chef’s recipe and prepare an unforgettable dish!
- Open Artichokes Sauce and place it in a saucepan with 160 g of water.
- Add salt while stirring. After a few minutes your soup will be ready to use.
- Take a separate glass boule and mix the pecorino cheese with the cream, parsley and thyme.
- Salt and pepper to taste.
- After mixing the dough, form quenelle and place directly in the plate with the help of two tablespoons.
- Serve and taste it.
Enjoy the meal!
A quick dish with a strong flavor for those who love strong and spicy tastes!
Follow the directions of Nova’s Chef and delight your guests:
- Fill a pot with water and bring to a boil.
- Meanwhile finely chop the garlic and sauté in a non-stick frying pan with a drizzle of oil.
- Add Pasta&Bruschetta Spicy Sauce – Piccantella with 2 tablespoons of water.
- Uniform with a spatula.
- Season to taste with salt and pepper and heat over a moderate heat for 5 minutes.
- When cooked, add the fresh basil cut into a pattern to flavor.
- Pour into the pot with boiling water, 380 grams of spaghetti and salt to taste.
- Boil the spaghetti.
- When the spaghetti are almost ready, keep some cooking water in a glass, enough to fill 3 cm.
- When cooked, drain the pasta and pour into the pan with the dressing and the water of the glass.
- Mix the ingredients well so that the sauce is mixed evenly with the spaghetti.
- Finally, serve the spaghetti with Spicy Sauce adding a little olive oil raw and grated cheese at will!
Enjoy the meal!
