Course Dinner, Lunch, Main Course, main dish, Side Dish, Soup
Cuisine Italian
Servings 4
Ingredients
Light Thyme Brodo:
2TbspEVOO (Extra Virgin Olive Oil)
1CupCremini Mushrooms sliced
1 TbspShallotsminced
½TspGarlicminced
½CupWhite Wine
1CupChicken Brothreduced sodium
1TspThymefresh chopped
1TbspButter unsalted
PinchSalt & Pepper to taste
PinchParmesan curlsgarnish
Arugula Salad:
2CupsBaby Arugulaloosely packed
1TspTruffle Oil
1TspLemon Juicefresh squeezed
PinchBlack PepperCoarse Cracked, to taste
PinchSalt
Large Round Mushroom Ravioli:
16PiecesMushroom Ravioli45430
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.