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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
Course Dinner, Lunch
Cuisine Italian
Servings 4


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 JGP Mushroom Ravioli - Item #45430


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 Large Round, Mushroom, Ravioli
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