🍽️ Ravioli with Chanterelles and Radicchio

Name: Ravioli with Chanterelles and Radicchio
Total time: 30 min
Yield: 4 servings
Ingredients: onions, red 1 pc.; Radicchio 0.5 pc.; chanterelles 350 g; salt pinch; stuffed pasta, porcini 800 g; olive oil 2 tbsp; balsamic vinegar, dark 3 tbsp; pepper, black ground pinch

243 kcal · 30 min · 4 servings

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Ingredients

onions, red 1 pc.
Radicchio 0.5 pc.
chanterelles 350 g
salt pinch
stuffed pasta, porcini 800 g
olive oil 2 tbsp
balsamic vinegar, dark 3 tbsp
pepper, black ground pinch

Instructions

1. Halve the onion and peel it. Cut the onion into thin strips. Wash the radicchio. Halve the radicchio and cut it into thin strips. Clean the chanterelles. Cut the large mushrooms in half.
2. Bring about 5 liters of water with salt to a boil in a pot. Cook the ravioli in it for about 4 minutes, until they float to the surface. Drain the pasta into a colander. Save about 1 cup of the cooking water.
3. Heat 2 tablespoons of olive oil in a pan over high heat. Fry the chanterelles and onions for about 5 minutes. Add the radicchio and toss the pan for about 1 minute. Deglaze with 3 tablespoons of balsamic vinegar. Season with salt and pepper. Pour in 100 milliliters of the cooking water. Add the ravioli to the pan and mix everything well.
4. Serve the ravioli with chanterelles and radicchio on plates. Enjoy your meal!

Nutrition per serving

kcal: 243
Protein: 9 g · Fett/Fat: 12 g · Carbs: 26 g