Cooked Mushroom Ravioli

2015-04-19
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0people rated this recipe

Related Recipes:
  • slow cooker pumpkin creme brulee recipe

    Slow Cooker Pumpkin Creme Brulee Recipe

  • slow cooker pasta bolognese recipe

    Slow Cooker Pasta Bolognese Recipe

  • slow cooker easy minestrone soup recipe

    Slow Cooker Easy Minestrone Soup Recipe

  • easy chicken caprese recipe

    Easy Caprese Chicken Recipe

  • creamy tuscan chicken pasta recipe (slow cooker)

    Creamy Tuscan Chicken Pasta Recipe (Slow Cooker)

Cooked mushroom ravioli. Famous Italian ravioli with mushrooms and dry white wine.Very easy to cook!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup (250 g) Cremini mushrooms, sliced
  • 1 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup (1245 ml) dry white wine
  • 1 teaspoon freshly chopped thyme
  • 1 cup (250 ml) low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • freshly grated Parmesan cheese
  • salt and freshly ground black pepper
  • 2 cups (500 g) baby arugula
  • 1 teaspoon truffle oil
  • 1 teaspoon freshly squeezed lemon juice
  • black pepper, coarse cracked and salt,to taste

Method

Step 1

In a small sauce pan,combine extra virgin olive oil and cremini mushrooms. Cook mushrooms,stirring, over medium heat for 2 minutes. Add minced shallots and garlic and for a further 2 minutes.

Step 2

Add dry white wine and continue to cook until wine reduced by half. Add chicken broth,butter and thyme.Season to taste with salt and black pepper. Reduce heat to low and simmer for a few minutes. Turn heat off and set aside.

Step 3

In a small mixing bowl,combine fresh arugula leaves , truffle oil, lemon juice,salt and cracked black pepper. Toss and set aside.

Step 4

In a 4quart (4L) pot,bring water to a boil. Add 16 mushroom ravioli and simmer for 4-5 minutes. Strain cooked ravioli. Transfer to 4 serving plates.

Step 5

Pour 2-3 oz (60-90 ml) of reserved hot mushroom mixture. Top with arugula salad and garnish with freshly grated Parmesan.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.