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Mushroom Ravioli Filling
Ingredients
- 1/2 ounce dried porcini mushrooms
- 4 ounces fresh mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg yolk, lightly beaten
- 1/2 cup ricotta cheese
Directions
1. Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.
2. Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.
3. In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.
Nutrition Facts
(Mushroom Ravioli Filling)
- Servings Per Recipe 6,
- cal. (kcal) 226,
- Fat, total (g) 9,
- chol. (mg) 151,
- sat. fat (g) 3,
- carb. (g) 27,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 10,
- vit. A (IU) 292,
- vit. C (mg) 1,
- sodium (mg) 250,
- Percent Daily Values are based on a 2,000 calorie diet
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