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Below are the ingridients that are needed to cook a delicious Portobello mushroom stuffed ravioli:
- Get 1 lb of Portobello mushroom fine chopped.
- Take 1 of onion, chopped.
- You need 1 clove of garlic minced.
- Use 1/4 cup of unsalted butter.
- Provide 1 of salt and pepper to taste.
- Provide 1 of pasta noodle sheets I make my own.
- Provide 1/4 cup of Asiago or parmigiano or pecorriono cheese.
Ready with the ingridients? Here are the procedures on producing Portobello mushroom stuffed ravioli:
- Add onion and butter to pan over medium heat and cook until onions are clear.
- After the onions are cooked so they are clear add garlic, mushrooms and salt and pepper.
- Cook for about 7 more minutes.
- Let cool and add cheese (the filling must cool before using it ).
- Layout pasta sheets and put one tablespoon of filling (try not to make to high).
- 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.
- let finished ravioli rest covered in a damp tea towel for 15 minutes.
- 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.
- When the ravioli floats to the top waite about one minute and they are done..
These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. This is our take on the classic stuffed portobello mushrooms. Cream cheese, bacon, and spinach make a classic combo while tomatoes add a. Top with chopped green onion and tomato. Trader Joes has the portobello ravioli if you don't want to make them.
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