MUSHROOM RAVIOLI IN CREAMY CHANTERELLE AND PESTO SAUCE
Cooking time: 20 minutes | Servings: 4
Mushroom ravioli in the forest while picking fresh mushrooms for the sauce, doesn't that sound delicious? We promise the creamiest meal in the mushroom woods!
Pontus Karén | Trekking & Expedition
Ingredients:
2 Pack MUSHROOM RAVIOLI
1 Onion
4 Garlic cloves
3 dl CHANTERELLEs
2 tbsp Red Pesto
2 dl Fresh spinach
10 dl Whipping cream
2 dl Grated mozzarella cheese
Instructions:
COOK OUTSIDE
01
Slice the mushrooms into strips and sauté to remove all the moisture.
02
Chop the garlic and yellow onion. Sauté in plenty of butter along with the mushrooms.
03
Add pesto, whipping cream, and baby spinach. Season with salt. Let the sauce reduce until it becomes nicely creamy.
04
Cook the ravioli in the sauce until it's tender (stir well!). When the pasta is ready, turn off the camping stove.
05
Add the cheese and mix until it melts.
Recommended Equipment
CampFire Pot Stainless Steel 3L
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CampFire Frying Pan Stainless Steel 21cm
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