Wild Mushroom Ravioli w/ Truffle Butter Sauce

If you don’t like Mushrooms, I don’t think we can hang out.  I LOVE mushrooms!  All kinds, with my favorite probably being Enoki. Im having fun making raviolis.  Hell you can put anything in a damn ravioli.  How awesome!  Ok so I just did an  easy peasy recipe…..WATCH the salt in this I DO NOT recommend salting the water.  The Truffle Butter Sauce is salty enough.  Ok.  Here we go:

-Melt 3 Tablespoons of butter into pan.

-Add 3 cloves of garlic until browned

-Finely chop 1 1/2 – 2 lbs of any combo of mushrooms…(shiitake, crimini, portobello) add to pan

-Sautee for about 4-6 min.

-Add 2 Tblspns of chopped Italian Flat Leaf Parsley

-Remove from stove into mixing bowl and add a couple Tblspns of Marscapone cheese (more if you likey super creamy)

-Bring big pot of water to a boil

-Lay Wonton wrappers on a wet paper towel

-Put a Tblspn of the mushroom mixture in middle of wrapper

-Brush edges of wrappers with an egg wash

-Press another wrapper on top sealing all the edges and cover with wet paper towel.

-Melt 4 Tblspns of butter plus a teaspoon of While truffle oil in pan

-Brown butter slowly and add a PINCH of Truffle salt

-Place 3 raviolis into boiling water for only about 3 minutes

-Take out and quickly slip in and out of browned butter

-Place on plate and garnish with shredded parmesan and parsley.

Yummy Yummy For your Tummy!!!



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