Artichoke And Goat Cheese Ravioli In Creamy Mushroom Ragout


Ravioli Filling

* Two 8 oz jars of Marinated Artichoke Hearts (Diced)
* 16 oz of goat cheese
* 4 cloves of garlic (minced)
* 1/3 cup of whole milk Ricotta cheese
* two egg yolks (put the egg whites into a separate bowl to the side add a tblspn of water and mix, will use for sealing the edges of the raviolis)
* salt and pepper to taste

* 16 oz baby portabella mushrooms (chopped roughly)
* 16oz of shitake mushrooms (chopped roughly)
* 1/3 cup of fresh basil (finely chopped)
* 3 tblsp butter
* 3 shallots (chopped fine)
* 4 cloves garlic (minced)
* juice of one lemon
* 1 cup of half and half or whipping cream
* 1/3 cup grated parmesan/romano cheese, and extra to sprinkle later


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