Ravioli with Porcini and clams

Ingredients:

• 250g of stuffed ravioli (you can use cheese or mushroom-filled ravioli)
• 200g of clams, shucked and cleaned
• 1/2 cup of Porcini Funghi Umbre Mushroom Sauce
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic, finely chopped
• 1/2 cup of dry white wine
• Salt and freshly ground black pepper, to taste
• Freshly chopped parsley for garnish

Instructions:

1. In a large pot, bring a generous amount of slightly salted water to a boil. When the water is boiling, cook the ravioli following the package instructions. Fresh ravioli typically require only a few minutes to cook, so be attentive and don’t overcook them. Drain the ravioli when they are al dente.
2. While the ravioli are cooking, prepare the sauce. In a large pan, heat the olive oil over medium heat. Add the finely chopped garlic and sauté until it becomes fragrant.
3. Add the shucked and cleaned clams to the pan with the garlic and cook for a couple of minutes until they begin to turn tender.
4. Deglaze the pan with the dry white wine and let it cook for a few minutes until the alcohol evaporates and the sauce reduces slightly.
5. Add the ready-made porcini mushroom sauce to the pan with the clams. Mix well and let it cook for another 2-3 minutes until the sauce is heated through.
6. Adjust the flavor with salt and pepper according to your preferences.
7. Pour the clam and porcini mushroom sauce over the cooked ravioli. Gently toss to distribute the sauce evenly.
8. Serve the ravioli hot, garnished with freshly chopped parsley.

This recipe offers a delightful combination of ravioli with ready-made porcini mushroom sauce and clams for a dish rich in flavors. Enjoy your meal!