Recipe: Tasty Ravioli with Portobello & Arugula

Ravioli with Portobello & Arugula. Voeg je ingrediënten snel toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. The Ravioli di Portobello was a tasty mushroom ravioli dish that you could have ordered from the Classic favorites section off their menu.

Add mushrooms and sauté for two minutes. Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic. Remove from water and place on a plate. You can have Ravioli with Portobello & Arugula using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ravioli with Portobello & Arugula

1. You need 1 package of fresh ravioli.
2. Prepare Dash of oil.
3. Prepare 2 of large portobello caps, sliced.
4. It's 1 tsp of butter.
5. It's of Salt & pepper to taste.
6. Prepare 1 cup of arugula.
7. It's 3 tbsp of pesto.
8. You need 1 tbsp of olive oil.
9. It's 2 tbsp of pasta water.
10. Prepare of Shredded parmesan.

This low carb mushroom ravioli is stuffed with flavorful Portobello mushrooms and topped with a sun-dried tomato cream sauce that is out of this world. Add the freshly chopped basil into the sauce, saving a bit for garnish, then taste and re-season if needed. Top the ravioli with marinara, remaining fresh basil and Asiago cheese. Bring a large pot of lightly salted water to a boil.

Ravioli with Portobello & Arugula instructions

1. In a pot, bring to a boil water, oil, and salt. Blanch ravioli for approximately 5 mins until pasta floats. Drain and set aside..
2. Sauté portobello with butter. Add salt & pepper to taste. Set aside..
3. In a pan heat oil, pesto, and pasta water. Whisk together..
4. Add ravioli to pan and coat with pesto mixture. Stir in arugula and portobello. Salt to taste..
5. Divide pasta onto plates. Sprinkle with parmesan..

Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently. Next, add the prepared flour in a moderate amount, mix until smooth and all the flour is gone. Tip: Add a moderate amount of flour to the egg mixture, mix well before adding the flour until the end. While dough is resting, melt your butter on medium heat in a saute pan.