This recipe is a variation on 'Pasta in Boscaiola'', or 'Pasta of the Forest'. Traditionally it does not use tomatoes or meat in the sauce. The tortellini or ravioli can be meat or vegetarian filled.
Ingredients
- 400g of Farfale (Butterfly pasta) or equivalent combination of pasta with tortellini or ravioli
- 1 large clove of garlic
- 1 medium Spanish onion
- 6-8 medium mushrooms
- 20g dried mushrooms (or increase the number of fresh mushrooms)
- 100ml fresh cream
- 2 tblsp olive oil
- 1 small bunch of sage
- Pinch of Italian mixed herbs
Accompaniments
- 1 bunch of asparagus cut into 5cm lengths
- Vinaigrette dressing
- 4 cevapcici or sausages
- 1 cup grated Parmesan cheese
- Fresh crusty bread
Method
- Boil a large pot of water and add the Farfale
- Begin to slow cook or BBQ the cevapcici
- Start steaming the asparagus, and when ready drizzle with the vinaigrette dressing
- When pasta is almost cooked add the tortellini or ravioli
- Slowly fry the onions, garlic and mushrooms in the olive oil and add the mixed herbs, cream and sage when almost done
- When all pasta is cooked, drain and mix in the sauce
Serve
Serve pasta mix sprinkled with Parmesan cheese and a cevapcici and some dressed asparagus.