Mushroom Ravioli with Cacio e Pepe Sauce, Fried Mushrooms and Sage

Fancy an easy date night in? Why not enjoy our fresh frozen pasta with this simple cacio e pepe sauce, fried mushrooms and sage. Cacio e pepe sauce originates from the city of Rome, meaning "cheese and pepper". In keeping with its name, our recipe uses equal amounts of parmesan and pecorino with a generous amount of freshly ground black pepper, butter, mushrooms and sage. This recipe works perfectly with our ravioli pockets filled with mushrooms.

Serves: 2

Total time: 20 minutes

Ingredients:

• 1 pack Ottimo Mushroom Non-Quadratto

• 150g mushrooms, roughly chopped

• 3 tbsps. olive oil

• 12 sage leaves

• 30g butter

• 1 tap ground black pepper

• 50g parmesan, finely grated

• 50g pecorino, finely grated 

Method:

1. Cook the Ottimo pasta in boiling, salted water for 4 minutes until cooked.

2. Drain, reserving some of the pasta cooking water 

3. Meanwhile, fry the mushrooms in the olive oil until golden, then remove to a plate. Add the sage leaves and fry until they are fragrant - about 30 seconds then remove them to the same plate as the mushrooms. 

4. Add the butter to the frying pan and melt then add the black pepper and fry for a minute until fragrant. Add the drained pasta to the pan and swirl to coat in the butter then add 75ml of the reserved pasta water and the cheeses. Leave the cheese to melt for 30 seconds then stir everything together, adding more pasta water to loosen the sauce if needed. 

5. Stir in the mushrooms and sage and serve with extra parmesan and black pepper.