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Open ravioli with squash & porcini mushrooms

Sara Buenfeld
  • 90 minutes
  • Serves 2

INGREDIENTS

1

bag Baby spinach

450 g

Butternut squash

85 g

Chestnut mushrooms

1

Garlic clove, fat

1 tsp

Balsamic vinegar

2 tsp

Soy sauce

4

sheets Lasagne, fresh

1

generous grating Nutmeg

1

generous pinch Saffron

2 tbsp

Olive oil

25 g

Butter

25 g

Parmesan-style cheese, vegetarian

1

Shavings of parmesan

1 tbsp

Finely chopped dried porcinimushrooms