Open Raviolo with Mushrooms and Artichoke Salad

A generous filled pasta sheet featuring wild mushrooms, tomato purée, and wine, served alongside a fresh, dressed artichoke salad.

Vegetarian Italian Pasta Mushrooms Artichoke

Estimated Nutrition

Calories

605.1

kcal / serving

2420.4 kcal total

Carbs

36.2g

per serving

144.8 g total

Fat

41.3g

per serving

165.2 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dairy

grated

shaved very thinly

Fruits

0.25

piece

Lemon Juice

juice only

GrainsCereals

piece

Egg Pasta Dough

15cm square sheets

Liquids

125

White Wine

NutsSeeds

clove

Garlic

finely chopped

tbsp

Parsley

fresh flatleaf, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

600

Mixed Wild Mushrooms

cleaned and larger ones cut in half

piece

Globe Artichoke

small and tender

Method

Lay four pasta sheets on plates and distribute mushroom mixture on top.

Whisk olive oil, remaining lemon juice, and seasoning into a vinaigrette.

Heat a frying pan with butter and gently fry the garlic until softened.

Boil salted water and cook pasta sheets in small batches until at dente.

Trim and thinly slice artichokes and submerge in water with lemon juice.

Pour in the wine, bring to a boil, and bubble for several minutes.

Stir-fry mushrooms for five minutes, then add tomato purée, parsley, salt, and pepper.

Add remaining pasta sheets, brush with sauce, and serve with dressed artichokes and parmesan.