Chanterelle mushroom and ricotta ravioli

Ingredients

For the pasta

  • 140 g plain flour, Italian '00' flour
  • 1 egg, plus 1 egg yolk
For the filling

  • handful flat leaf parsley, finely chopped
  • 2 cloves garlic, crushed
  • 150 g chanterelle mushrooms, finely chopped
  • olive oil
  • 150 g ricotta cheese
  • 1 large thai lime leaves, or 2 medium kaffir lime leaves, finely shredded
  • 01/2 lemon
  • 1 egg, whisked
  • 100 g butter
  • small bunch sage, leaves only

Description

Jade Jones Makes Pasta From Scratch For His Tasty Mushroom Ravioli Tossed In Sage Butter.

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