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Mushroom Ravioli

Portobello mushrooms & creamy cheeses wrapped in thin pasta.

Nutrition facts
4
min
cooking time
2 ½
servings
240
calories
for serving

We use only the best Portobello mushrooms, with rich flavor and a delicious bite. We cook them according to Italian tradition, sautéed in big pans with simple ingredients.

Amazing
in three simple steps

Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking.
If frozen, do not thaw; cook additional 1 minute.

Cook 3 minutes, and drain. Add 1 minute for a softer bite.

Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.

Even better with these recipes

Mushroom Ravioli with Toasted Almonds

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