Cheese Ravioli with Buttery Chestnut-Mushroom Sauce

Pessi Piller Pessi Piller
5.0 (1 reviews)

What I love about this sauce is that you get the full flavor of a creamy mushroom pasta without the heaviness of cream. The chestnuts add texture and umami and take the dish to a new level.

40m 4
Easy Vegetarian Pescatarian Dairy

Contains: Tree nuts, Gluten, Wheat, Dairy

Directions

  1. In a large frying pan over medium flame, heat oil. Sauté mushrooms until soft and browning, about eight minutes.

  2. Add chestnuts and sauté for two minutes.

  3. Add garlic and sauté until fragrant, about one minute.

  4. Add spices and flour and mix until incorporated.

  5. Add wine and vinegar and simmer until sauce reduces and thickens, about two minutes.

  6. Remove from flame.

  7. Add butter, one cube at a time, and allow to melt into the sauce.

  8. Pour sauce over cooked ravioli and serve immediately.

Credits

Tips:
If not serving immediately, keep sauce in the warm pot and reheat in a microwave for a few seconds before pouring over the pasta.

Description:
Styling and photography by Mirel Freylich

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1 Comment

Chaya Klein •

Yum!! Delicious recipe! Thank you