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    You are in: Home / Recipes / Wild Mushroom Ravioli With Sage Butter Recipe
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    Wild Mushroom Ravioli With Sage Butter

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    figaro8895's Note:

    BHG Dinnertime Express

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
    2. 2
      In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
    3. 3
      Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
    4. 4
      In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
    5. 5
      Combined the melted butter and snipped sage.
    6. 6
      When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.

    Ratings & Reviews:

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    Nutritional Facts for Wild Mushroom Ravioli With Sage Butter

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.4
     
    Calories from Fat 206
    39%
    Total Fat 22.9 g
    35%
    Saturated Fat 10.1 g
    50%
    Cholesterol 99.1 mg
    33%
    Sodium 829.8 mg
    34%
    Total Carbohydrate 59.5 g
    19%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.9 g
    11%
    Protein 20.3 g
    40%

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