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Mushroom Ravioli Filling

Makes: 6 servings Yield: about 1 cup filling
Prep 20 mins Stand 15 mins
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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