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Becky Carroll
Creamy ravioli with portobello
A tasty Italian recipe. The vegetarian appetizer contains the following ingredients: portobello mushrooms (or chestnut mushroom), fresh parsley (to taste), Ravioli con funghi porcini (pasta 250 g), shallot, garlic, olive oil, sherry, 4 formaggisaus (cheese sauce 260 g) and salt and freshly ground black pepper.
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Ingredients
Directions
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Cut the stalks of 2 portobello's.
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Mushrooms cut into slices (carefully, hat breaks quickly).
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Parsley finely chop.
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Rinse Ravioli in plenty of water with salt for about 8 minutes on low heat.
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Cut the scallop and finely.
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Peel garlic.
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Heat oil in large frying pan.
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Shallot and crushed knolook fruit.
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Add mushrooms (possibly in 2 portions) and brown on high heat for about 2 minutes per side.
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Extinguish with a dash of sherry.
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(In microwave) heat cheese sauce.
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Drain the Ravioli, mix in cheese sauce.
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Divide Portobello over it.
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Sprinkle generously with pepper and parsley..
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Nutrition
615Calories
Sodium25% DV600mg
Fat25% DV16g
Protein66% DV33g
Carbs26% DV79g
Fiber52% DV13g
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