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Mushroom and Arugula Ravioli

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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Just wanted to share another one of Rebecca Peters-Golden's Ravioli recipes from Good Food Stories.



  • 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


  • STEP 1
    Melt the butter or heat the olive oil in a large skillet over medium heat.
  • STEP 2
    Stir in the mushrooms and garlic, then cook without stirring for 3 minutes to brown the mushrooms. Stir again and cook for 2 minutes more to cook through.
  • STEP 3
    Scrape the mushrooms into a medium mixing bowl and allow to cool for 5 minutes.
  • STEP 4
    Add the arugula, ricotta, and chevre to the mushrooms and season with salt and pepper to taste.

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