Mushroom Ravioli Filling



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Servings: 6
Yield: about 1 cup filling
Prep Time: 20 mins
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Ingredients
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    1/2  ounce 
    dried porcini mushrooms
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    4   ounces 
    fresh mushrooms, finely chopped
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    1   tablespoon 
    olive oil
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    1   tablespoon 
    snipped fresh Italian (flat-leaf) parsley
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    1   
    clove garlic, minced
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    1   
    egg yolk, lightly beaten
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    1/2  cup 
    ricotta cheese

Directions
1.
Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.
2.
Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.
3.
In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.
Nutrition information
Per Serving: cal. (kcal) 226, Fat, total (g) 9, chol. (mg) 151, sat. fat (g) 3, carb. (g) 27, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 10, vit. A (IU) 292, vit. C (mg) 1, sodium (mg) 250, Percent Daily Values are based on a 2,000 calorie diet
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