Ravioli With Mushrooms In Tomato Basil Sauce

Ravioli With Mushrooms In Tomato Basil Sauce

Who can resist a bowl of delicious Ravioli? Well, imagine a bowl of ravioli stuffed with the juiciest of Portobello Mushrooms, sauteed with onion. We made our ravioli from scratch using organic flower and suitable for vegetarians who are lifelong pasta overs! In our Clean Cooking Club session we made Ravioli With Mushrooms In Tomato Basil Sauce and it scrumptious!

Ravioli With Mushrooms In Tomato Basil Sauce

Written by Fivos

 
Serves 4 persons

 Ingredients

Filling for the ravioli:
Olive oil as needed
250 grams of button mushrooms, sliced thin
250 of Portobello mushrooms, sliced thin
125 grams of oyster mushrooms, sliced thin
1 onion, finely diced
Salt and pepper
4 tablespoons chopped parsley
100 grams beans or chickpeas puree (optional)

Instructions
1.Heat up the oil and cook the mushrooms in batches at high heat. Season well with salt and pepper.

2.In another pan, heat up some olive oil and sauté the onions until translucent.

3.Add the mushrooms and cook with the onions until they become soft.

4.Add the parsley.

5.Remove from the pan and place them in the bowl of a food processor. Puree until smooth.

6. Season with salt and pepper. Add the bean or the chick peas to adjust the consistency.

7.Put aside and allow the mixture to cool off.

Make the ravioli.

Cook the ravioli and serve them with home made basil tomato sauce. Click here for recipe.

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