Name: Egg pasta panzerottini with mushroom sauce and grana
Prep time: 30 min
Cook time: 10 min
Cuisine: Italian
Ingredients: 1 kg pasta (Fresh pasta filled with ricotta, beef and mushrooms); 18 oz mushrooms, pleurotes, pan-fried, no salt, no fat added (500 g.); 1 bouquet parsley; 1 cup cream (cooking cream); 5 tablespoons cheese (grated Parmesan cheese); 1 teaspoon salt; 1 clove garlic; 50 walnut

Today I want to give you an amazing recipe perfect to be realized in this holiday season: EGG PASTA PANZEROTTINI WITH MUSHROOM SAUCE AND GRANA . I always loved sperimentimg and fresh pasta is always been one of my greatest passion. I was in the kitchen with a lot of tools around me and I found this half moon tool that I didn’t used for a very long time. Isn’t this the best period to use it? I have say that working fresh pasta relax me and those half moon tools make the work so much easier
Here is the recipe

DifficultyVery easy
CostVery cheap
Preparation time30 Minutes
Cooking time10 Minutes
Serving4
Cooking methodStove
CuisineItalian

Ingredients

1 kg pasta (Fresh pasta filled with ricotta, beef and mushrooms)

18 oz mushrooms, pleurotes, pan-fried, no salt, no fat added (500 g.)

1 bouquet parsley

1 cup cream (cooking cream)

5 tablespoons cheese (grated Parmesan cheese)

1 teaspoon salt

1 clove garlic

50 walnut

Tools

Pans

Steps

Once you realized your filled fresh pasta (the recipe is between the ingredients), cut the mushrooms in thin slices (1), heat the oil in a pan with the garlic (2) and pour the mushrooms (3). Cook it all for some minutes and add chopped parsley (4).
At this point add kitchen cream and mix all (5).

Add grated Grana Padano (6), put the half moon in a plate (7), put salt in the boiling water and pour the half moon (8). Cook for 10 minutes, drain them and pour it in the pan with the condiments (9).