Tuesday, January 15, 2013

Ravioli with creamy Swiss mushroom and thyme sauce recipe

Photo:Ravioli with creamy Swiss mushroom and thyme sauce recipe

The home of Tasty Food Recipes invites you to try Ravioli with creamy Swiss mushroom and thyme sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Ravioli with creamy Swiss mushroom and thyme sauce.

It is hard to find a good low-fat pasta dish, but this one ticks all the right boxes - tasty, low kilojoule and filling.

Preparation Time
30 minutes

Ingredients (serves 4)
2 tsp olive oil
400g Swiss brown mushrooms,thinly sliced
2 garlic cloves, peeled, thinly sliced
6 sprigs fresh thyme, leaves picked
3 tsp cornflour
500ml (2 cups) reduced-fat milk
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 400g pkt 98 per cent fat-free beef ravioli (The Food Song brand)
6 green shallots, ends trimmed, thinly sliced diagonally

Heat the oil in a large frying pan over medium heat. Add the mushroom, garlic and thyme, and cook, stirring occasionally, for 10 minutes or until mushroom is tender.

Combine cornflour and a little of the milk in a medium bowl. Gradually whisk in the remaining milk and egg until well combined. Season with salt and pepper.

Add the milk mixture to the mushroom mixture and stir over medium heat for 5 minutes or until mixture thickens slightly.

Meanwhile, cook the ravioli in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Return to the pan.

Add two-thirds of the green shallot to the mushroom mixture and stir until combined. Add mushroom mixture to the ravioli and gently toss until just combined. Spoon ravioli among serving bowls. Sprinkle with remaining shallot and serve immediately.

Good Taste - March 2005, Page 107
Recipe by Jan Purser

More Tasty Food Recipes:   

Fattoush (Middle Eastern bread salad) 
Cherry and watermelon salad 
Chicken With Red Pepper Aioli and Shaved Fennel Salad 
Chicken with mushroom, leek and bacon stuffing 

Chicken and spinach pilaf 

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