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Mushroom Ravioli In A Parmesan Cream Sauce

Emily Kemp
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

17 1/2 oz

Chestnut mushrooms

2 cloves

Garlic

2

Shallots

2

sprig Thyme

1 pinch

Nutmeg

1

batch Pasta dough, homemade

2

Salt and pepper

1 1/2 tbsp

Olive oil

1 cup

Double cream

4 tbsp

Parmesan

1

heaped tbsp Ricotta