Mushroom Cheese Ravioli with Rosemary Butter Sauce
Ingredients
The filling
-
2
tablespoons
butter
-
16
ounces
cremini mushrooms, chopped
-
1
tablespoon
chopped fresh thyme
-
2
tablespoons
balsamic vinegar
-
1
cup
whole milk ricotta cheese
-
1
cup
shredded fontina cheese
-
½
cup
grated parmesan cheese
-
to taste
kosher salt and pepper
-
40-50
circle or square wonton wrappers
The sauce
-
8
tablespoons
salted butter
-
3
cloves
garlic, minced or grated
-
1
tablespoon
chopped fresh rosemary
-
½
cup
white wine or chicken broth
-
2
cups
low sodium chicken broth
-
to taste
chopped parsley for serving
Instructions
- Melt butter in a skillet over medium-high heat and sauté mushrooms until soft and caramelized.
- Add thyme, salt, pepper, and balsamic vinegar; cook until the vinegar coats the mushrooms.
- Let the mushroom mixture cool, then combine ricotta, fontina, parmesan, and seasonings in a bowl.
- Spoon filling onto wonton wrappers, seal with water, and crimp edges to form ravioli.
- Brown butter in a skillet, then add garlic and rosemary, cooking until fragrant.
- Pour in wine and chicken broth, season, and simmer until reduced.
- Boil ravioli in salted water until they float, then drain.
- Serve ravioli with sauce, topped with parmesan and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
2529
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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