Cardinali Ravioli with Mushrooms

Cardinali Ravioli with Mushrooms, served with Parmigiano Cream and Speck

• Boil Water: Fill a pot with salted water and bring it to a boil.
• Cook Ravioli: Add the ravioli and cook for 3–4 minutes (or until they float).
• Heat Sauce: Gently warm the Parmigiano cream in a pan until smooth and hot. Add the speck and let it soften slightly.
• Italian Tip – Pasta Water: Save a small splash to loosen the sauce if needed.
• Combine: Transfer the cooked ravioli into the Parmigiano cream and speck. Toss gently for 30–60 seconds.
• Serve: Plate, spoon extra sauce on top, add more Parmigiano if you like, and enjoy!