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Mushroom Ravioli with light thyme brodo, peppery arugula salad and truffle oil

 

Mushroom Ravioli with Light Thyme Brodo, Peppery Arugula Salad and Truffle Oil

Using our Large Round Mushroom Ravioli, create this delicious dish for lunch or dinner. SKU # 45430
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Course Dinner, Lunch, Main Course, main dish, Side Dish, Soup
Cuisine Italian
Servings 4

Ingredients
  

Light Thyme Brodo:

  • 2 Tbsp EVOO (Extra Virgin Olive Oil)
  • 1 Cup Cremini Mushrooms sliced
  • 1 Tbsp Shallots minced
  • ½ Tsp Garlic minced
  • ½ Cup White Wine
  • 1 Cup Chicken Broth reduced sodium
  • 1 Tsp Thyme fresh chopped
  • 1 Tbsp Butter unsalted
  • Pinch Salt & Pepper to taste
  • Pinch Parmesan curls garnish

Arugula Salad:

  • 2 Cups Baby Arugula loosely packed
  • 1 Tsp Truffle Oil
  • 1 Tsp Lemon Juice fresh squeezed
  • Pinch Black Pepper Coarse Cracked, to taste
  • Pinch Salt

Large Round Mushroom Ravioli:

  • 16 Pieces Mushroom Ravioli 45430

Instructions
 

Thyme Brodo:

  • In a small 2 quart sauce pan, add the EVOO and cremini mushrooms.
  • Cook the mushrooms for 2 minutes on medium heat.
  • Add the shallots and garlic and cook for an additional 2 minutes.
  • Add the white wine to the pot and reduce by half before adding the chicken broth, butter, thyme, salt and pepper.
  • Bring the ingredients to a simmer and then turn off the heat.

Arugula Salad:

  • In a small mixing bowl, add the baby arugula leaves, truffle oil, lemon juice, salt and cracked black pepper. Lightly toss and set aside just before serving.

To Serve:

  • Bring a pot with 4 qts. of water to a boil.
  • Add 16 mushroom ravioli and simmer for 4-5 minutes or until the internal temperature is 165° F.
  • Drain the pasta and arrange the ravioli in 4 shallow entrée bowls.
  • Pour 2-3 oz. of the hot thyme brodo over the ravioli.
  • Top the pasta with the arugula salad and garnish the plate with parmesan curls.
Keyword 45430, Large Round, Mushroom, Ravioli
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