Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli ai funghi cardoncelli e aspragine

Ravioli with Cardoncelli Mushrooms and Aspragine

Name: Ravioli with Cardoncelli Mushrooms and Aspragine
Cuisine: American
Ingredients: 1.1 lbs cardoncelli mushrooms (500 grams); 2 sheets fresh pasta; A few aspragine leaves; Extra virgin olive oil, garlic, parsley, salt and pepper, white wine

Tiziano Paragone @cook_14312263

San Nicandro Garganico

Sometimes abundance feels bittersweet when you can't fully enjoy it... During mushroom season, I receive so many mushrooms as gifts, and since most of my friends and family are foragers, I can't even give many away! So, after making the first batches of tagliatelle, risotto, and baked dishes, I thought of a tasty way not only to eat them but also to preserve them. Yes, because prepared this way, you can freeze them and have them ready anytime!

Tiziano Paragone @cook_14312263

San Nicandro Garganico

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Ingredients

1.1 lbscardoncelli mushrooms (500 grams)
2 sheetsfresh pasta
A fewaspragine leaves
Extra virgin olive oil, garlic, parsley, salt and pepper, white wine

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Steps

1

Chop the mushrooms into very small pieces and cook them in a skillet with garlic and parsley, deglazing with a little white wine.
2

Place small mounds of the mushroom mixture on one sheet of pasta, using a round cutter to lightly mark the shapes of the future ravioli. Place the second sheet of pasta on top and cut out the ravioli with the cutter. Seal the edges with the tines of a fork.
3

Sauté the ravioli in a skillet with extra virgin olive oil, a few mushrooms, and some finely chopped aspragine leaves. Aspragine is a wild herb from the borage family.