Mushroom Ravioli Recipe
Servings: 4
Ingredients
- 50 gm Button or possibly Field Mushrooms
- 10 gm Shituke Mushrooms
- 2 sprg Tarragon
- 2 sprg Thyme
- 1 sm Onion
- 20 gm Butter, (more if needed)
- 290 ml Whipping Cream
- 1/2 x Breast of Chicken Pureed
- 1 sht Pasta, (buy fresh pasta sheets from Deli)
- Â Â Salt and Pepper
- 3 x Roma Tomatoes Diced
Directions
- 1. Wash and finely dice the mushrooms. Chop the onions and herbs.
- 2. Heat the butter in a frying pan and cook the onion till soft. Add in the mushrooms and herbs, season to taste.
- 3. When the mushrooms are cooked, stir in the cream and place on a tray to cold.
- 4. When the mushrooms are cold. Squeeze out all the excess juice into a saucepan and season with salt and pepper and add in minced tomatoes.
- 5. When the mushrooms are cool mix through the pureed chicken then form and shape the Raviolis.
- 6. Place in the fridge for a few min.
- 7. Cook in simmering boiling salted water for 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 159 | 81% |
| Total Fat 18.09g | 23% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 50mg | 2% |
| Potassium 368mg | 11% |
| Total Carbs 8.17g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.59g | 2% |
| Protein 2.56g | 4% |
