Our delicate and delicate handmade Ravioli in a hearty and earthy new flavor! Mixed Wild Mushrooms from Local Denver husband wife team, Furst Class Funghi, with mascarpone cheese and garlic. Don't forget to add our Brown Butter & Sage Sauce or a pint of our Slow Cooked Italian Tomato Sauce to make your meal complete! Or, try making a Wild Mushroom Cream sauce of your own following our Recipe below!
Wild Mushroom Cream Sauce
Ingredients:
½ lb Mixed Mushrooms (Pro-tip! Buy your mushrooms #Local from Furst Class Funghi at the weekly "A Tavola" market on Tuesday evenings!
½ cup White Wine or Broth of your choice
1 ½ cup Heavy Cream
Salt
Parmesan
Chopped Fresh Parsley
Over medium heat, sauté garlic in Olive Oil until soft.
Start boiling a pot of salted water (for Ravioli) while preparing the sauce.
Add 2 tablespoons butter to pan, and allow to melt.
Add chopped mixed mushrooms and sauté until browned
Increase heat to high, add add white wine, (or broth), deglaze the pan, and scrape any browned bits.
Add heavy cream, and simmer all ingredients for about 5 minutes, or until sauce reaches your desired thickness.
While the sauce is simmering, boil your Ravioli!
When Ravioli have finished cooking, strain and toss lightly in the pan with sauce.
Finish with Parmesan and Parsley, if desired!
Buon Appetito!
Ingredients: Handmade Pasta: Imported Italian 00 flour, Semolina, egg, salt. Filling: Mixed Wild Mushrooms (varieties may vary) Beech, Oyster, Pearl, Lions Mane, Shiitake, King Trumpet, Snow White, Crimini, Mascarpone, Olive Oil, garlic, salt, pepper.
Salt, Pepper.
1 Dozen
Vegetarian.