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–+ servings

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 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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