1 pack Damatta cubes of selected smoked bacon
1 pack ravioli
30 g flaked Parmesan
1 coffee spoon thyme leaves
100 g mushrooms
1 tablespoon wholegrain mustard
2 dl of cream
COOKING INSTRUCTIONS
Cook the ravioli in plenty of water, drain and set aside.
Sauté the mushrooms and bacon cubes in a frying pan with a little olive oil, add the cream and allow to reduce a little. Add the ravioli and serve with the Parmesan and thyme leaves.
