Mushroom Ravioli In A Creamy Goat Cheese Sauce

More from this source
Cuisinart

Comments

Add a comment

Ingredients

Ravioli Filling:

1 (8-oz) container of white button mushrooms, finely diced

1 (8-oz) container of baby portabella mushrooms, finely diced

2 T. marsala wine

2 oz. goat cheese (plain or herbed)

½ c. finely shredded mozzarella cheese

1 T. butter

1 clove garlic, minced

salt and pepper to taste

Ravioli Dough:

3 c. flour, plus more for dusting

4 large eggs

1 tsp. salt

2 T olive oil

Creamy Goat Cheese Sauce:

2 T. butter

1 T. flour

3 oz. goat cheese

3-4 T. cream cheese

¾ c. milk

½ c. freshly grated Parmesan cheese

1/8 tsp. grated nutmeg

You might also like

Mushroom Ravioli With Crispy Sage Brown Butter...
The Food Freak
Mushroom Ravioli Rustico
Foodista.com
Wild Mushroom Ravioli With Hazelnut Butter Sauce
Love and Olive Oil
Crab And Mushroom Ravioli
SHAPE Magazine
Mushroom Ravioli With Asparagus Cream Sauce
AmazonFresh Kitchen
Wild Mushroom Ravioli In Porcini Broth
Epicurious
Mushroom Ravioli With Parmesan-Chive Sauce
Cooking Light
Proscuitto And Mushroom Ravioli With Basil Brow...
Mommie Cooks
Mushroom Ravioli With Lemon-Caper Mayonnaise
Cooking Light
Portobella Mushroom Ravioli With Roasted Garlic...
For the Love of Cooking