Ricotta and Wild Mushroom Ravioli
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Cooking tools:
- Microplane
- Kitchen scale
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Serving platter
Ingredients
- 15 ml Olive Oil
- 15 g Shallots, minced
- 100 g Wild Mushrooms
- 1 clove Garlic, minced
- Pinch Chili Flakes
- Pinch Thyme, fresh
- 5 ml Lemon Juice
- 100 g Ricotta
- 25 g Spinach
- 250 g Mushroom Ravioli, cooked
- Pinch Lemon Zest
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