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Italian Indulgence slow cooked beef and mushroom in a red wine ragu ravioli with porcini mushrooms and crispy smoked pancetta in a red wine vinegar, shallot and rosemary dressing 

Serves 2

Preparation time: 15 mins, cooking time: 10 mins 

  • 25g dried porcini mushrooms

  • 3tbsp extra virgin olive oil

  • 130g smoked pancetta, cubed

  • 2 cloves garlic, finely chopped

  • 2tbsp caper berries, roughly chopped

  • ½tbsp red wine vinegar

  • 1tbsp rosemary, finely chopped

  • 1 banana shallot, finely chopped

  • salt and pepper to season

  1. Pour boiling water over the porcini mushrooms. Cover with cling film and leave to soak for 15 mins until soft.  Drain, rinse and roughly chop. 

  2. Heat a frying pan over a medium heat, add 1tbsp olive oil and the pancetta and fry for approximately 10 mins until they begin to turn golden and crispy.  Add the garlic, caper berries and porcini mushrooms and cook for a further 5mins.  Season to taste with salt and black pepper.  

  3. Whisk together the remaining olive oil, red wine vinegar, rosemary and shallot. Season to taste with the salt and black pepper.

  4. Cook the pasta according to packet instructions, strain, return to the pan and toss through the red wine vinegar dressing and the lardon and porcini mushroom mix. 

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