Mushroom Ravioli with Pesto
This Ligurian-style ravioli comes from Laura Schenone's book titled The Lost Ravioli Recipes of Hoboken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Rolling pin
- Spatula
- Skillet
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Kitchen towel
- Refrigerator
Ingredients
- 1⁄4 cup pine nuts (about 1 1⁄4 oz.)
- 6 cloves garlic, finely chopped
- 1 1⁄2 tbsp. olive oil
- Kosher salt, to taste , plus 1 tsp.
- 2 cups lightly packed basil leaves
- 2 1⁄4 cups grated parmigiano-reggiano
- 3 cups flour, plus more as needed
- 3 eggs (2 whole, 1 beaten)
- 2 tbsp. unsalted butter
- 1 1⁄4 lb. cremini mushrooms, trimmed and sliced
- Freshly ground black pepper, to taste
- 1⁄4 cup dry white wine
- 3 tbsp. dried bread crumbs
- 3 tbsp. finely chopped flat-leaf parsley leaves
More Like This
Pesto Mushroom Ravioli
australianmushroomgrowers.com.au
Mushroom Ravioli Recipe
food.com
Cheese Ravioli with Buttery Chestnut-Mushroom Sauce
kosher.com
Mushroom Ravioli with Fresh Pasta
denisem.ca
Ravioli with mushrooms
cookinero.com
Mushroom Ravioli — Easy Italian Recipe
petitegourmets.com
Recipe: Mushroom ravioli
styleathome.com
Mushroom Ravioli in Rich Herb Sauce
canadianliving.com