Recipe - Prosciutto Ricotta & Basil Cappelletti with Mixed Mushroom Ragu | Latina Fresh
Mushrooms, fresh rosemary, white wine & fresh cappelletti combine perfectly to make this delicious lunch or dinner pasta recipe.
Ingredients
- 350g assorted mushrooms such as Enoki, Swiss Brown, Portobello, Oyster
- 40g chopped butter
- 1 tablespoon olive oil
- 1 finely chopped clove garlic
- 1 teaspoon finely chopped rosemary leaves
- ¹⁄3 cup dry white wine (80ml)
- ¹⁄2 cup chicken stock (125ml)
- ¹⁄4 cup coarsely torn flat-leaf-parsley leaves, plus extra to serve
- 280g pack Latina™ Fresh Aged Proscuitto Ricotta & Basil Cappelletti
- Extra-Virgin olive oil and grated Australian feta cheese to serve
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