Mushroom & Olive Pasta Filling
HT MC 20mins
Serves 4 Vegetarian Hot Herbs Vegetables Main Course
Stuffing Gluten Wheat Free Eggless* Italian Italy
2 tbsp Butter
2 tbsp Olive oil
1 Small Onion, finely chopped
450g/1lb Mushrooms, finely chopped
16 Green Olives, pitted and finely chopped
2 Garlic Cloves, crushed
1 tbsp Freshly Chopped Oregano
2 tbsp Freshly chopped Parsley
Salt and Black Pepper
1. Heat the butter and oil in a frying pan, add the onion and mushrooms and
sauté over a medium/high heat, stirring constantly, for 5 minutes, until the
mushrooms are lightly browned.
2. Add the olives, garlic, herbs, salt and pepper and continue to cook for 1-2
Remove from the heat and allow to cool before using
* NB Whilst this filling is Gluten/egg free, for a completely gluten/egg free
recipe use a gluten/egg free pasta dough
Use to stuff
ravioli, tortellini, Cappelletti, tortelli, or Agnelotti
Ravioli Filling Recipes |
Dough recipes | What's
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