This dish can either be vegetarian or accompanied by a little beef.
Ingredients
- 1 packet of supermarket 250g Ricotta and Spinach Cappellacci or Tortellini
- 1 bunch of asparagus cut into 15mm lengths
- 2-4 cloves of crushed garlic
- 250g porcini or shitake mushrooms, sliced
- 100g of fresh or thickened cream
- 125g sliced beef (optional) - marinated in soy and cumin
- Freshly grated Parmesan cheese
- Start boiling the asparagus stems in a small pot of boiling water.
- When about half-cooked, add the asparagus tops and the cappellacci
- Meanwhile, stir-fry mushrooms and garlic in a medium size frypan and set aside and keep warm
- When the cappellacci and asparagus are cooked add to frypan and add cream and heat while stirring
- Quickly stir fry the beef in olive oil in a small frypan for half to 1 minute only
- Add the beef to the large frypan, stir through
- Serve with crusty bread and grated Parmesan cheese.
Serves: 2
