Our Perline with Parmigiano Reggiano meet the delicate flavour of button mushrooms sautéed with garlic and extra virgin olive oil. A handful of fresh parsley completes this simple and aromatic sauce, perfect for enhancing their soft filling without overpowering its flavour. A quick and easy recipe, ready in just a few minutes and ideal for bringing all the flavours of autumn to the table.
Perline with Parmigiano Reggiano and sautéed button mushrooms
20 minutes
Easy
2 people
Ingredients
Perline with Parmigiano Reggiano DOP
1 pack (200g)
Fresh button mushrooms
150g
Garlic
1 clove
Fresh parsley
1 tbsp, chopped
Extra virgin olive oil
3 tbsp
Pasta cooking water
1/2 glass
Salt and black pepper
to taste
preparation
1
Gently clean the button mushrooms, removing any traces of soil, then cut them into slices, making sure they are not too thin.
2
Heat the extra virgin olive oil with the garlic clove in a large frying pan. Let the garlic turn golden over a low heat, then add the mushrooms and sauté over a high heat for about 7–8 minutes, stirring occasionally. Season with salt and pepper and remove the garlic.
3
Bring a pot of salted water to the boil and cook the Perline with Parmigiano Reggiano for 3 minutes over a medium-low heat. Before draining, reserve about half a glass of the cooking water.
4
Drain the Perline and transfer them directly to the pan with the mushrooms. Add a little of the reserved cooking water and gently toss for 1–2 minutes, allowing the sauce to coat the pasta well without damaging its shape.
5
Turn off the heat, add the chopped fresh parsley and gently toss to combine. Finish with freshly ground black pepper, if desired, and serve immediately.
In this recipe:
Perline ravioli with parmesan
New recipe for the filling of the most iconic Raviolificio product for an even bolder and more distinctive flavour. Made with Parmigiano Reggiano PDO aged for 24 months and purchased in rounds to guarantee its qualities, Perline ravioli are unique for their shape and typical filling: loved by all, they are perfect either with or without broth.
LET YOURSELF BE INSPIRED
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