If you’re in the mood for fresh ravioli, you’ve come to the right place. In this post, I’ll show you how to prepare fresh mushroom ravioli in garlic butter.
For this recipe, I drove to our local Italian specialist shop and bought fresh and handmade ravioli with a mushroom filling. If you want to cook ravioli or pasta, I always recommend buying fresh pasta from Italians. The difference in taste is just enormous.
For my mushroom ravioli in garlic butter you need fresh mushroom ravioli, butter, fresh garlic or a garlic paste and some Cremefine. They are prepared very quickly and easily by sweating a small onion in the butter, refining it with garlic paste and deglazing with Cremefine. Meanwhile, the ravioli are briefly cooked in salted water and then pasta water is added to the sauce with a ladle. The pasta is now seasoned with salt, pepper and nutmeg and tossed. Finally, just add a little parmesan and fresh basil and the mushroom ravioli in garlic butter are ready.
If you fancy more pasta recipes, take a look here past.
Easy recipe
Mushroom Ravioli in Garlic Butter
For this recipe, I drove to our local Italian specialist shop and bought fresh and handmade ravioli with a mushroom filling.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
Ingredients
- 250 gravioli
- 10 gbutter
- 30 ggarlic pasta
- 1small onion
- 100 mlCremefine 7%
- 1 ladlepasta water
- 20 gParmesan
- salt, pepper, nutmeg
- basil, fresh
Instructions
Nutrition per serving
- Calories
- 253 kcal
- Protein
- 8.6 g
- Carbohydrates
- 28 g
- Sugar
- 7.7 g
- Fat
- 12.3 g
- Saturated fat
- 6.4 g
- Fibre
- 2.5 g
- Salt
- 1.3 g
Calculated estimate – editorial review required
Data source: USDA SR28
Recipe: Corinna · kitchensplace
