Portobello mushroom stuffed ravioli

1. 1

   Add onion and butter to pan over medium heat and cook until onions are clear

2. 2

   After the onions are cooked so they are clear add garlic, mushrooms and salt and pepper

3. 3

   Cook for about 7 more minutes

4. 4

   Let cool and add cheese (the filling must cool before using it )

5. 5

   Layout pasta sheets and put one tablespoon of filling (try not to make to high)

6. 6

   Dampen area around filling with egg wash then place another sheet ontop lightly press down and cut with a cookie cutter or knife and set on lightly floured cookie sheet continue until done

7. 7

   let finished ravioli rest covered in a damp tea towel for 15 minutes

8. 8

   Boil a large pot of water add ravioli to pot but check them to make sure they are sealed if not press with fingers or fork

9. 9

   When the ravioli floats to the top waite about one minute and they are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.