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Ravioli di Portobello

Judy Witherby
  • minutes
  • Serves 6

INGREDIENTS

1

batch Homemade Pasta Dough

16 oz

portobello mushroom (diced fine)

1 cup

onion (diced)

1/4 cup

butter

salt and pepper

1 1/2 cups

unsweetened almond milk

1/2 cup

heavy cream

3 tbsp

THM Baking Blend

8 oz

smoked Gouda cheese (shredded)

1/4 cup

sun-dried tomato halves (chopped)