Mushroom Ravioli Filling

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 1 tbsp Italian (flat leaf parsley, fresh
  • 4 oz Mushrooms, fresh
  • 1/2 oz Porcini mushrooms, dried

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Ricotta cheese

Found on bhg.com

Directions

• 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. 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. In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.

Nutrition