mushroom duxelles ravioli mushroom duxelles ravioli

Oui, Oui! You’d be amazed at how two staple ingredients can come together to create a truly distinct taste. Perfected in French kitchens and adopted in our own, we pair sautéed mushrooms with red onion to create a delectable combo. To top it off, we add sweet Marsala wine, reduced to a near syrup-like consistency, for a savory harmony that brings this ravioli to a new level of mouthwatering sumptuousness.

Try It With

sausage or a marsala beurre blanc

mushroom duxelles

Suggested Pairing: Wine

Bordeaux or Nebbiolo

Both have dark, earthy, funky & mushroomy, qualities. Nebbiolo is known to smell like truffle.

Suggested Pairing: Beer

Farmhouse Ale

mushroom duxelles


Ricotta, mozzarella, mushrooms, red onion, parmesan, marsala wine, butter, salt, pepper

mushroom duxelles

Cooking Instructions

  1. bring a large pot of salted water to a boil
  2. add ravioli and stir gently
  3. boil for 3-4 minutes or until ravioli begin to float
  4. strain and serve with a bit of extra virgin olive oil or butter
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