291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta)

Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta) estimated approx 30 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta) using 11 ingredients and 3 steps. Here is how you can achieve that.

#asisoyyo Los lunes día de pasta. La variedad que sea y como sea. Intento hacer comidas equilibradas. Hoy esta receta. Exquisita😋

Ingredients and spices that need to be Get to make 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta):

1. 500 gr raviolis frecos de requesón y espinacas
2. 100 gr champiñones
3. 3 ajos
4. 200 gr espinacas baby
5. 400 gr requesón
6. 20 tomates cherry
7. 50 gr combinado de frutos secos
8. Al gusto orégano
9. Al gusto sal
10. Al gusto vinagre
11. Aceite de oliva virgen extra

Instructions to make to make 291. Raviolis de requesón y espinacas con salsa tibia de champiñones (principal pasta)

1. En una sartén ponemos con un poco de aceite los champiñones laminados. Los dejamos hacer con un poco de sal y cuando pasen 5 minutos incorporamos los ajos pelados y laminados. Cuando estén hechos apagamos el fuego y cuando este tibio incorporamos el requesón con orégano. Removemos hasta que se quede como salsa espesa (fuego apagado)
2. En una cazuela con agua caliente ponemos a hervir con un chorrito de aceite y un poco de sal. Cuando hierva ponemos los raviolis. Como es pasta fresca en unos 3 minutos, o mirar instrucciones, es suficiente. Retiramos y colamos para retirar el agua. En un bol ponemos las espinacas con un chorrito de aceite, sal y vinagre al gusto. Removemos.
3. Emplatamos ponemos las espinacas de base, encima los raviolis, encima la salsa de champiñones. Cortamos a 4 por plato por la mitad los tomates cherry, Adornamos con ello. Encima un poco del cóctel de frutos secos. Servir tibio. Que aproveche!!!

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