Potato Ravioli With Chanterelle Mushrooms (Kartoffelteigtaschen Mit Pfifferlingen)

By Saveur
More from this source


Add a comment


1 tbsp. olive oil

1/2 small yellow onion, finely chopped

1 clove garlic, finely chopped

1/2 cup trimmed, finely chopped chanterelles (about 2 oz.)

Salt and freshly ground black pepper

1 tsp. finely chopped flat-leaf parsley

1 tsp. sweet wine, such as moscato

4 egg yolks

1/2 lb. chanterelles, trimmed, larger ones torn into

small pieces

4 tbsp. butter

1/4 cup grated parmigiano-reggiano

1/4 cup small sprigs flat-leaf parsley

You might also like

My Mother's Cheese-And-Potato Ravioli
Wolfgang Puck
Ravioli With Sweet Potatoes And Thyme Recipe
Real Simple
Thanksgiving Leftovers Ravioli
A Spicy Perspective
Potato And Cheese Ravioli With Fresh Tomato Sauce
Michael Chiarello’s Gnocchi Ravioli
Cook Taste Eat
Jersey Beef Fillet With St Ouen’s Bay Lobster R...
Great British Chefs
Casunziei All'ampezzana (Beet Ravioli With Popp...
Sweet Potato Ravioli With Pecans And Herb Brown...
A Cozy Kitchen
Homemade Whole-Wheat Sweet Potato Ravioli
100 Days of Real Food
Sweet Potato Ravioli With Lemon-Sage Brown Butter
Cooking Light