Sautéed Mushroom Compound Butter with Signature Reserve Sunflower Porcini and Truffle Round Ravioli
Ravioli
• 1 package of Signature Reserve Sunflower Porcini and Truffle Round Seviroli® Ravioli
• Chopped Parsley, for garnish
Sautéed Mushroom Compound Butter
• 1 stick of Unsalted butter
• 1/2 cup Mushrooms
• 1 tsp Paprika
• 1/2 tsp Salt
• Companions® parchment paper
Directions
- Sautée mushrooms in a pan over medium-high heat with a bit of olive oil, for about 5-7 minutes, then set aside to cool.
- Add 1 stick of unsalted butter to the bowl, mushrooms, paprika, and salt. Mix all ingredients together well.
- Grab one sheet of Companions® parchment paper and lay flat. Add your butter mix from the bowl then proceed to form and shape your butter mix into a log. Roll the butter in the parchment paper and twist the ends together to secure. Set aside in the fridge to harden.
- Prepare 1 package of Signature Reserve Sunflower Porcini and Truffle Seviroli® Ravioli according to package directions.
- Remove your compound butter from the fridge and slice to your desired width, then add a few slices to a pan over medium heat, make sure to reserve 1-2 slices for garnish.
- Drain and transfer Ravioli, and add to the pan with butter. If pre-making, drain and transfer into a serving tray, and mix ravioli with a bit of olive oil to keep them from sticking together.
- Plate the ravioli and garnish with the sautéed mushroom compound butter and chopped parsley.
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