Mushroom And Arugula Ravioli
Indulge in the earthy flavors of mushrooms, the sharpness of garlic, and the peppery kick of arugula in this delightful and creamy mushroom and cheese mixture. Perfect for spreading on toasts, crackers, or enjoying as a dip, this recipe is a savory treat for any occasion.
— Constant Cookbook
Ingredients
- 2 tablespoons unsalted butter or 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 pound (4 oz.) mushrooms, finely chopped (I like to use a mixture of shiitake and baby portabellas, but use your favorites)
- a large handful of arugula, roughly chopped
- 1/4 pound (4 oz.) ricotta cheese
- 1 4-oz. log goat cheese/chevre
- salt and pepper to taste
Instructions
- Melt the butter or heat the olive oil in a large skillet over medium heat.
- Stir in the mushrooms and garlic, then cook without stirring for 3 minutes to brown the mushrooms. Stir again and cook for 2 minutes more to cook through.
- Scrape the mushrooms into a medium mixing bowl and allow to cool for 5 minutes.
- Add the arugula, ricotta, and chevre to the mushrooms and season with salt and pepper to taste.
Yield
Serves 4
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