Giant mushroom ravioli


Ravioli 500 g fresh rolled pasta sheets 1 egg white 1 tablespoon Butter Oil 1 small Leek finely chopped 2 Cloves Garlic finely chopped 5 sage leaves finely chopped 3 sprigs Thyme finely chopped 100 g field Mushrooms finely chopped 100 g bibricups finely chopped 100 g shiitake Mushrooms finely chopped 100 g Swiss brown mushrooms finely chopped 10 g dried porcini mushrooms 4 dried Morel Mushrooms 5gms grind of Pepper 1 teaspoon Salt white wine white wine reduction 2 cups white wine Bay leaf 2 shallots finely chopped black peppercorn Thyme ¾ cup whipping cream 2 teaspoons Truffle Butter optional 180 g Butter cut into small cubes hot salsa 5 Roma tomatoes Olive Oil 2 Cloves Garlic thinly sliced 15 basil leaves Salt & Pepper to serve Rocket Parmesan


RavioliCover Dried Mushrooms In Water Until Soft, Then Finely Chop Mushrooms And Reserve ½ Cup Soaking Liquid. Sauté Leek & Garlic In Butter And Oil Until Translucent. Add All Mushrooms & Herbs To Leeks And Lightly Fry Until Just Soft. Add A Splash Of W

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