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Mushroom Cheese Ravioli with Rosemary Butter Sauce

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 1

INGREDIENTS

16 oz

Cremini mushrooms

3 cloves

Garlic

1

Parsley

1 tbsp

Rosemary, fresh

1 tbsp

Thyme, fresh

2 cups

Chicken broth, low sodium

1/2 cup

White wine or chicken broth

2 tbsp

Balsamic vinegar

1

Kosher salt + pepper

40

Circle or square wonton wrappers

2 tbsp

Butter

8 tbsp

Butter, salted

1 cup

Fontina cheese

1/2 cup

Parmesan cheese, grated

1 cup

Whole milk ricotta cheese