Creamiest Mushroom Ravioli

Name: Creamiest Mushroom Ravioli
Yield: 4
Ingredients: 8 kg button mushrooms, sliced 1/4 inch thick; 2 shallots, sliced; 8 kg heirloom grape tomatoes, halved; 1/2 kg fresh parsley, pick a few for garnish and chop the rest; 2 tsp chili flake; 18 kg mushroom ravioli; 8 Tbsp sour cream; 2 Tbsp veggie stock concentrate; 1/2 c parmesan; 2 Tbsp olive oil

0 mins

Total time

4

Serving

10

Ingredients

Enable cook mode

Ingredients

kgbutton mushrooms, sliced 1/4 inch thick

shallots, sliced

kgheirloom grape tomatoes, halved

¹⁄₂

kgfresh parsley, pick a few for garnish and chop the rest

tspchili flake

kgmushroom ravioli

Tbspsour cream

Tbspveggie stock concentrate

¹⁄₂

cparmesan

Tbspolive oil

Directions

Step 1

Heat a large drizzle of olive oil in a large pan over medium high heat. Add mushrooms and cook, stirring, until browned, 5-7 minutes. Add shallots, a pinch of chili flakes taste, and another drizzle of olive oil. Cook, stirring, until Charlet or a softened, 2-3 minutes.

Step 2

Bring a large pot of salted water to a boil. Once the water is boiling, add ravioli to the pot. Reduce heat to low. Cook until tender and floating to the top, about 4 minutes. Carefully reserve 1/2 cup of pasta cooking water, and then drain the rest.

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