In Italy, gathering wild mushrooms – andar per funghi – is common practice due in no small part to the favourable geographic conditions; the Alps and Apennine mountains are flourishing grounds for the most popular mushrooms. In late autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia- Romagna, Umbria and the hills of Veneto.
Bringing a second - and perhaps even more extravagant - ingredient to the table, this week’s ravioli also are lavished in a butter made using the treasured black truffle, foraged in the region of Umbria. Taken together with the wonderful, earthy flavours of the mushrooms, the truffle butter adds an exceptionally beautiful aroma. And with such munificent indulgence, we asked ourselves “why stop there?”. And so we complete this beautiful, woodland-evoking dish with a sprinkling of Piemontese hazelnuts - in our opinion the world’s most wonderful.
Wild Mushroom Ravioli (200g):
Fresh Pasta (Durum WHEAT Semola, WHEAT Flour, EGG (18%), Preservative E202, Rice Flour), Filling (Mixed Mushrooms with Porcini (35%), Ricotta Cheese (MILK), Shallots, Vegetarian Hard Grated Cheese (MILK), White Wine (SULPHITES), Emulsifier (Potato Flakes, Starch, Rice Cream, Vegetable Fibre), Extra Virgin Olive Oil, Parsley, Garlic, Mushroom Stock (Diced Mushroom 5%, Onion), Rosemary, Thyme, Salt, White Pepper, Preservative E202)
Truffle Butter (20g):
Butter (MILK) (87%), Black Truffle (10%), Salt, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Hazelnuts (4g): Hazelnuts (NUTS)
Calories per serving: 587kcal
Following nutritional information is per 100g
Of which saturates 6.4g
Of which sugars 1.8g