Rustic and filling, butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts won’t take you longer than half an hour to make. Perfect for post-work laziness, this done-in-a-flash dinner will keep you happy and satisfied.
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Heat a pan over medium-high heat and add butter and olive oil. Add rosemary leaves, garlic clove and exotic mushrooms. Fry the mushrooms until cooked through and golden in places, about 10 minutes. Season with salt and freshly ground black pepper to taste. Cook 1 x 250g packet butternut pansotti/ ravioli according to packet instructions. Drain and toss with olive oil and a knob of butter. To serve, toss with the wild mushrooms, sprinkle with roughly chopped and toasted pecan nuts and serve with dollops of crème fraîche.Butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts
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Instructions
