Mushroom Ravioli Filling

Mushroom Ravioli Filling Enlarge Image
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44 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
about 1 cup filling
Prep:
20 mins
Stand:
15 mins
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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)
    Per serving:
  • 226 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 151 mg chol.,
  • 250 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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