Mushroom Cheese Ravioli with Rosemary Butter Sauce.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ravioli filled with sautéed mushrooms, ricotta, fontina, and parmesan, served in a rosemary butter sauce. The earthy mushroom filling and delicate pasta make this an elegant vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons butter
- 16 ounces cremini mushrooms (chopped)
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
- 8 tablespoon salted butter
- 3 cloves garlic (minced or grated)
- 1 tablespoon chopped fresh rosemary (plus more for serving)
- 1/2 cup white wine or chicken broth
- 2 cups low sodium chicken broth
- chopped parsley (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 1100mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 328mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.