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Mushroom & Olive Pasta Filling

 

Veg HT MC 20mins




Serves 4 Vegetarian Hot Herbs Vegetables Main Course Stuffing Gluten Wheat Free Eggless*   Italian Italy



Ingredients
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

 

Instructions


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 minutes.


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

 


 

 

 

 

 More Ravioli Filling Recipes  |  Ravioli Dough recipes  | What's in Season 

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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