Mushroom Ravioli In A Parmesan Cream Sauce

Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.



Ingredients
1 batch homemade pasta dough
1 tbsp olive oil
17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
2 shallots finely chopped
1 clove garlic
1 sprig thyme
1 heaped tbsp ricotta
2 tbsp parmesan freshly grated
salt and pepper to season
For The Sauce
1/2 tbsp olive oil
1 cup (250ml) double cream (heavy cream)
2 tbsp parmesan freshly grated
1 clove garlic
1 pinch nutmeg
1 sprig thyme
salt and pepper

Instructions
To Make The Filling
Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 & 6).

next instruction : www.insidetherustickitchen.com

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