How To Make Forager’s Ravioli
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 200g of fresh wild mushrooms
- 1 cup of chopped wild herbs (such as dandelion greens, nettle, or wild garlic)
- 250g of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 package of refrigerated ravioli
- 2 tbsp of butter
- 2 cloves of garlic, minced
- 1/2 cup of vegetable broth
- 1/2 cup of heavy cream
- Freshly chopped parsley for garnish
Instructions
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In a pan, sauté the mushrooms and wild herbs until tender. Set aside to cool.
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In a bowl, mix together the ricotta cheese, Parmesan cheese, salt, and black pepper. Stir in the cooked mushrooms and herbs.
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Lay out the ravioli wrappers and place a spoonful of the filling in the center of each wrapper. Fold the wrapper over and seal the edges with a fork.
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Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions.
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In another pan, melt the butter and sauté the minced garlic until fragrant. Add the vegetable broth and bring to a simmer.
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Stir in the heavy cream and simmer for a few minutes until the sauce thickens slightly.
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Drain the cooked ravioli and transfer them to the pan with the sauce. Gently toss to coat the ravioli in the sauce.
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Serve the Forager’s Ravioli hot, garnished with freshly chopped parsley.
Nutrition
- Calories : 413kcal
- Total Fat : 23g
- Saturated Fat : 14g
- Cholesterol : 90mg
- Sodium : 801mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 18g
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