Tortello Provola and Pepper

Preparation

30 Min

Recipe for

4 people

Difficulty

Media

Today Chef Luigi Salomone guides us in the preparation of a delicious dish of tortelli stuffed with provolone cheese and pepper, topped with a rich mushroom sauce and garnished with spadellati mushrooms, hazelnuts and stravecchio cheese. A revisited classic of Neapolitan tradition that combines authentic and refined flavors.

TheIngredients

– Olive oil – Garlic – Cardoncelli mushrooms – Salt – Pepper – Cream – Provola cheese – Ravioli (filled with provola cheese and pepper) – Hazelnuts – Grated Stravecchio cheese – Parsley

The Pasta

the proceedings

Prepare the mushrooms: Cut the cardoncelli mushrooms into irregular cubes to prepare the cream.
Making the mushroom sauce: In a skillet, heat olive oil with a clove of garlic. Add the chopped mushrooms and sauté for about two minutes. Add salt, pepper, a dash of water and cream. Blend the mixture after removing the garlic until a creamy sauce is obtained.
Cook ravioli: Cook ravioli filled with provolone cheese and pepper in plenty of salted water for about four minutes.
Complete the dish: Drain the ravioli and toss with the prepared mushroom sauce.
Serving suggestion: Serve the ravioli topped with spadelized mushrooms, chopped hazelnuts and a sprinkling of grated stravecchio. Decorate with a few leaves of fresh parsley.