Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people

250 g Ravioli with ricotta and gluten-free spinach Pasta di Venezia
2 shallots
1 clove of garlic
300 g of chanterelles
½ glass of white wine
400 g of cod
½ glass of beer allowed
1 bunch of minced parsley
Extra virgin olive oil
Fine salt
Ground black pepper

Method
Clean the shallots and the garlic from the outer peel and chop all very finely; divide the mixture into two saucepans and pour two tablespoons of olive oil into each dish.
Sauté the beans over a gentle flame, in the meantime wash the mushrooms well and then cut them into thin slices, place them in one of the two saucepans and let them cook for a few minutes on a gentle flame; blend with white wine and when it has evaporated, adjust everything with a pinch of salt.
Do the same with the cod, cut it into cubes and pour into the pot with the shallot and garlic, let it brown for a few minutes and then blend with the beer, add the mushrooms at this point and mix well.
Put a pot of water on the stove, bring to a boil and add salt; cook the ravioli without gluten for a few minutes, then drain into the sauce and mix well in a sweet flame, complete the dish with a sprinkling of parsley and a raw ground black pepper.