Hello Everyone, hope you all been well. Today I’m sharing a Simple Quick recipe, Mushroom and truffle Raviolo with burnt butter, bacon crisp pieces with fresh sage leaves and Brussel sprouts with a little tasty char on them from the burntbutter and when served sprinkle some parmesan cheese. This Is a combination of Mushroom and truffle Raviolo, burnt butter thrown together with the ravialo into one delicious combination of simple but delicious ingredients so comforting for the palate that I had to share!⁰ I Usually love making my own Raviolo and I do find it’s handy sometimes just to cook when you find a good product that you can enjoy and save time and it is just as tasty. Swipe left for more photos and full recipe video , enjoy your day and happy Friday lisa????????
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RECIPE
1 tablespoon of cooking oil
1 yellow onion chopped
2 garlic chopped
8 pieces of shoulder bacon in pieces
100grams of real butter
8 pieces of fresh sage
300g Brussel sprouts cut in half
2 x 500g of Mushroom and truffle Raviolo
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METHOD
Heat pan on medium heat, onion, garlic, bacon, cook till you see bacon slightly crisp pieces then push it aside in the same pan then lay the Brussel sprouts flat in the pan for them to give a slight char then combine together put the butter in the middle with the sage stir till all melt away put on low heat then lid on for 10 mins then turn off. When you do the Raviolo put a pinch of salt wait for water to boil then stir every now and again 3 to 4 mins drain water then gently mix the Mushroom and truffle Raviolo together in the burntbutter sauce.
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