Baked Mushroom Ravioli With Home Made Pesto Sauce

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["For the Raviolis", "1-2 tablespoons extra virgin olive oil", "3 cups mixed mushrooms; shitake, chanterelle, porcini, etc, chopped small", "2 tablespoons leeks, white section, chopped small", "2 tablespoons shallots, chopped small", "3 large garlic cloves, chopped small", "2 tablespoons chives, chopped small", "1 pinch red pepper flakes", "1/2 cup white wine", "6 of 6""x6"" egg roll wrappers", "3/4 cup pesto sauce (recipe to follow)", "1 egg, beaten", "2 tablespoons flour", "For the Pesto Sauce", "Fill the small Ninja Blender or regular blender with washed and stemmed freshly picked basil leaves.", "Pour in a couple of glugs of extra virgin olive oil.", "Put in a small handful of lightly browned pignolis(pine nuts).", "Add a couple of tablespoons of grated Parmesan.", "Add several skinned cloves of garlic.", "Add a pinch of red pepper flakes and a pinch or two of salt.", "Pulse blend until fairly well mixed.", "Taste and check texture.", "Add salt if needed.", "Note: The amount that you add depends on how it tastes to you. Be careful, but be bold as you have to adjust almost every recipe to your own taste and this is a great way to practice."].

Yes, Baked Mushroom Ravioli With Home Made Pesto Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.