Prosciutto Ricotta & Basil Cappelletti with Mixed Mushroom Ragu

15 Mins

Serves 2

Prosciutto Ricotta & Basil Cappelletti with Mixed Mushroom Ragu

Mushrooms, fresh rosemary, white wine and Latina™ Fresh Aged Prosciutto Ricotta & Basil Cappelletti combine perfectly to make this delicious lunch or dinner recipe for 2.

INGREDIENTS

350g assorted mushrooms such as Enoki, Swiss Brown, Portobello, Oyster
40g chopped butter
1 tablespoon olive oil
1 finely chopped clove garlic
1 teaspoon finely chopped rosemary leaves
¹⁄3 cup dry white wine (80ml)
¹⁄2 cup chicken stock (125ml)
¹⁄4 cup coarsely torn flat-leaf-parsley leaves, plus extra to serve
280g pack Latina™ Fresh Aged Proscuitto Ricotta & Basil Cappelletti
Extra-Virgin olive oil and grated Australian feta cheese to serve

METHOD

  1. Tear large mushrooms into pieces; combine in a bowl with remaining mushrooms. Heat butter and olive oil in a medium frying pan over high heat until foaming, add mushrooms, garlic and rosemary, and stir occasionally for 2 - 4 minutes or until golden. Add wine, cook a further 1 - 2 minutes or until reduced. Add stock, continue cooking for 4 – 5 minutes or until reduced by half. Stir through parsley, season with salt and pepper.
  2. Meanwhile, add Latina™ Fresh Aged Prosciutto Ricotta & Basil Cappelletti to a large pot of boiling water. Cook for 4 minutes. Drain and divide between bowls. Spoon over ragù, serve immediately topped with a sprinkle of feta cheese and extra parsley.