RECIPE # 4590 - WILD MUSHROOM RAVIOLI - Monday, January 24, 2011 - | Nashville News, Weather & Sports

RECIPE # 4590 - WILD MUSHROOM RAVIOLI - Monday, January 24, 2011



1 medium zucchini cut 1/4 inch thick, 1/4 inch wide by 1/2 inch long

1 medium yellow squash cut 1/4 inch thick, 1/4 inch wide 1/2 inch long

1 red bell pepper cut in half

1 c spinach

1/2 oz sun-dried tomatoes (drained from its oil) and sliced in thin strips. 

1 c good quality vegetable stock

1/2 t dried oregano

1/2 t fresh rosemary

6 oz fresh mushrooms sliced in 1/4 inch strips. (any kind, we use shitake and crimini mushrooms)

Cheese raviolis (7 per person)

1 T butter

1 T minced garlic 

Combine the oregano, rosemary and stock in a small pan and bring to a simmer.

In a saute pan over medium high heat combine the butter, garlic, and mushrooms and cook for 2 minutes, or until the mushrooms start to darken a bit. 

Next add the veggies, sun-dried tomatoes, and vegetable stock and cook for about 5 minutes, or until the vegetables start to soften a bit. 

Add the raviolis and spinach and cook for 1 minute. Serve immediately.

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