Porcini Mushroom & Spinach Ravioli with Sunblush Tomatoes & Chestnuts
A simple and fulfilling Vegan dish with delicate flavours and textures.
This dish is perfect for al fresco dinners and light lunches. Beautifully simple, but wow these flavours work well together.
250g pack Dell’Ugo Porcini Mushroom & Spinach Ravioli (Buy now)
1 tbsp olive oil
75g whole cooked chestnuts, roughly chopped
2 cloves garlic, crushed
3 tbsp freshly chopped herbs, parsley, chives, basil
3 sunblushed tomatoes, roughly chopped
Extra virgin olive oil, for drizzling
Basil leaves, to garnish
Heat the oil in a frying pan over a medium heat, stir in the chestnuts and garlic and cook for 2-3 minutes.
Meanwhile, cook the pasta according to pack instructions, drain.
Stir into the chestnuts in the pan, add the herbs and sun blushed tomatoes and stir to coat.
Divide between 2 bowls, drizzle with a little extra virgin olive oil and garnish with basil leaves.