Mushroom Pasta Filling

Thursday, June 11, 2009

Mushroom Raviolli Filling

1 tablespoon Olive Oil
2 tablespoons butter
1 garlic clove, minced
8 portabella mushrooms, chopped finely
4 large flat mushrooms, chopped finely
8 Swiss brown mushrooms, chopped finely
Splash of white or red wine (white for lighter taste / red for heavier)3 Basil leaves chopped finely
Salt and pepper to taste
3 tablespoons Ricotta

Heat Olive oil then add to it the butter.

Once melted add the garlic and sauté, being careful not to burn the garlic pieces.

Add in the chopped mushrooms and sauté with garlic and butter until all mushrooms have adsorbed the liquid and reduced to nearly half the quantity in size.

Add a splash of red of white wine, reduce it down then add salt and pepper to taste.

Add in chopped basil leaves and stir for a further 2-3 minutes then remove the mixture from heat and allow to cool to room temperature.

Once mushroom mixture is cool, stir in the Ricotta to bind the filling together.

Your filling is now ready for your pasta!


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