Andrea Cagle's Duxelle Mushroom Ravioli with Burgundy Truffles

Name: Duxelle Mushroom Ravioli with Burgundy Truffles
Ingredients: 1 Cup Semolina flour; 2 tsp. vegetable oil; 2 tsp. water; 2 eggs; 1 Cup assorted forest mushrooms; ¼ Cup white wine; 1 lemon (juice); 1 Tbsp. parsley; ½ Cup heavy cream; ¼ lb. sunchokes, fried; 1 small shallot; 1 clove garlic; Morel mushrooms; 1 lb. butter; ½ Cup mascarpone; ½ Cup ricotta cheese; 1 tsp. truffle oil; Salt & pepper to taste; ½ Cup shaved parmesan; Panko bread crumbs; Grape tomatoes; AN Truffles, shaved

Homemade Ravioli stuffed with assorted forest mushrooms and a blend of Italian cheeses. Paired with a Morel mushroom cream sauce. Crispy sun chokes, shaved Parmesan and fresh burgundy truffles.

Mealtime: Dinner
Diet: Vegetarian
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

Translate »