• 1 clove of garlic 
  • 1 handful of fresh parsley
  • 80 gr. pancetta
  • 20g dried porcini mushrooms
  • 80 gr. butter
  • 2 tbs.Extra virgin olive oil
  • 1 glass white wine
  • salt & pepper
  • 100g cream

Chop the garlic and parsley.

Cut the pancetta in cubes or small slices.

Soak the dried porcini mushrooms in warm water for 20 minutes, then drain them keeping their water aside. Chop them.   

Gently fry garlic,  parsley and  pancetta in the butter and oil. 

Add the mushrooms , add a glass of wine and when it evaporates add the  liquid of the mushroom, salt and pepper. 

Cook for 20 minutes over a low flame. 

Add the cream and cook for another 2 minutes, without boiling it.

It’s possible to avoid the pancetta.

If you want to avoid the cream you can ,instead, add some of the water where the pasta is cooking

Ravioli and Mushroom sauce

Serve  with the pasta,or as a crostini sauce.

Serve also with grilled chicken breast or steak.