Ravioli Gustare with Truffle Sauce

Recipe

Main Dish
Ravioli Gustare with Truffle Sauce

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Recipe Data

6
Servings
10min
Prep
30min
Total

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Description

Gustare Vita Truffle pasta sauce brings this vegetarian dish to life.

Click to watch Chef Edi make his Ravioli Gustare with Truffle Sauce recipe.

For more recipes from Chef Edi, go to HSTV.com.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
10whole portabella mushrooms
1 lbs.Gustare Vita ricotta and spinach ravioli
¼ c.Gustare Vita extra virgin olive oil
1(1-inch) piece ginger, peeled and diced
3 clove(s)garlic, minced
3 tbsp.fresh parsley, chopped plus additional for garnish
1 ½ tsp.Gustare Vita balsamic glaze
2 tbsp.Hy-Vee unsalted butter
2medium shallots, thinly sliced
Hy-Vee salt
Hy-Vee ground black pepper
2 c.Hy-Vee ricotta cheese
2(17.6-oz. each) jars of Gustare Vita truffle pasta sauce
Parmigiano Reggiano cheese, or truffle pecorino cheese

Things To Grab

  • Large stockpot
  • Colander
  • Grill pan
  • Tongs
  • Large Skillet
  • Small bowl
  • Medium bowl
  • 6 serving dishes

Directions

  1. Thinly slice 4 mushrooms and set 6 whole mushrooms aside.

  2. Cook pasta in lightly salted water according to package directions; drain and keep warm.

  3. Make vinaigrette: In a small bowl, mix together olive oil, ginger, garlic, 2 tablespoons parsley, and balsamic glaze; set aside.

  4. Heat a grill pan over medium heat. Add mushrooms, top sides down and grill for 1 to 2 minutes or until grill marks form. Flip, brush some of the vinaigrette on top of the mushrooms and cook 2 to 3 more minutes.

  5. In a large skillet, add butter, shallots, and sliced mushrooms. Season with salt and black pepper. Saute until shallots are softened, about 5 minutes. Remove from heat and place shallot mixture into a small bowl, wipe out skillet.

  6. Place ricotta in a medium bowl. Heat skillet over medium heat and bring truffle pasta sauce to a simmer. Slowly add hot pasta sauce to ricotta; then transfer back into skillet. Add mushroom and shallot mixture to ricotta and pasta sauce and mix in 1 tablespoon parsley. Season with salt and pepper.

  7. Stir cooked ravioli into pasta sauce, cook and gently stir for one minute. Divide ravioli between 6 serving dishes. Add whole grilled mushrooms to plates and top with additional vinaigrette. Top pasta with additional parsley and thinly shaved Parmesan cheese, if desired. Serve immediately.

Nutrition facts

Servings

630 Calories per serving

Amounts Per Serving

  • Total Fat: 41g
  • Cholesterol: 115mg
  • Sodium: 990mg
  • Total Carbohydrates: 43g
  • Protein: 20g

Daily Values

0%
Iron 15%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 30%

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