Wild forest mushrooms, cream cheese, cultured butter

THE FIDDLE OF MOUNTAINS, PRIMEVAL FORESTS, AND RYE

Wild forest mushrooms, cream cheese, cultured butter

610₴ volume

320 g

We sought to hold the silence in our hands —
That hush which dwells in mountain and in pine,
Where wind grows still and earth alone commands,
And moss and rain conspire to make a shrine.
The ancient forest breathes its secret low,
No voice intrudes, no footfall breaks the spell —
Only the dark and the deep and the slow,
And something wordless, rising like a bell.

Taste it. Close your eyes.
Hear your forest. Your memory. Your song.

Dough: durum wheat flour, soft wheat flour, purified water, fresh eggs, sea salt, turmeric.

Filling: Wild mushrooms (25%) (frozen button mushrooms, frozen porcini mushrooms), rich cream cheese (cheese, milk proteins, skimmed milk powder, natural flavoring (contains milk), salt, thickeners: locust bean gum, guar gum, acidity regulator: citric acid), cream butter (82.5% fat), yellow onion, sunflower oil, fresh parsley, sea salt, dry garlic, freshly cracked black pepper.

Nutritional value per 100g: Energy – 954 kJ / 228 kcal; Fats – 10.4 g, of which saturates – 6.1 g; Carbohydrates – 27.5 g, of which sugars – 1.2 g; Proteins – 5.6 g; Salt – 1.2 g.

Grab a large pot — ravioli need space to move. Fill it with water (about 300 ml per 100g) and add a generous pinch of sea salt.
Drop the ravioli in before the water hits a full boil, right when the first bubbles start to appear. This keeps the dough delicate and the filling where it belongs.
Once it comes to a boil, turn the heat down to medium and cook for 8–10 minutes, stirring gently every now and then. Don’t overdo it — you want the dough to have a little give and the filling to stay soft and juicy.
Lift them out with a slotted spoon and let them sit for just a few seconds before serving.

Cook with soul. Share with the people you love.