Decadent and rich, this filling is amazing in ravioli and also as a layer in a veggie lasagna! Enjoy!

Head over HERE to take a crack at the ravioli dough. Everything tastes better homemade 🙂

INGREDIENTS:

3 packages of mushrooms (your choice… total weight should be approx 20oz)

8-10 garlic cloves, smashed and minced

1 cup dry white wine

1 cup whole milk ricotta

1/2 cup grated parmesan reggiano

3-4 tbsp of fresh stripped thyme

1 tbsp fresh snipped chives

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

INSTRUCTIONS:

1. Add oil to a large/deep skillet and heat pan to medium.
2. Add in garlic and sauté for a minute before adding in the thyme, salt, pepper, mushrooms and wine.
3. Continue to sauté until all liquid is gone.
4. Remove from heat and let cool
5. In a large bowl, mix ricotta and parmesan. Fold in mushroom mixture, fresh chives and adjust salt/pepper to taste.
6. Use right away or place in an airtight container to be used 3-4 days. (no egg means longer container life!)

I love this filling. It is simple and can make a simple veggie meal STUNNING.

Boiling the raviolis until floating, then adding to a pan with brown butter and crispy sage leaves? Plating and topping with a quick sprinkle of truffle salt?

Pair with a solid red and a small side salad?

Sounds like a perfect dinner to me!