Photo: Andrew Ridley
Mushroom and Arugula Ravioli
7 ingredients
Serves 4
openrecipes
Just wanted to share another one of Rebecca Peters-Golden's Ravioli recipes from Good Food Stories.
Estimated Nutrition (whole recipe, rough)
562
Calories
22g
Protein
44g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter or 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 pound (4 oz.) mushrooms, finely chopped (I like to use a mixture of shiitake and baby portabellas, but use your favorites)
- a large handful of arugula, roughly chopped
- 1/4 pound (4 oz.) ricotta cheese
- 1 4-oz. log goat cheese/chevre
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes