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Mushroom and Prosciutto Pasta Filling

 

HT MC 20mins




Serves 4     Hot Pork Vegetables Herbs Main Course Stuffing Gluten Wheat Free*

Ingredients
3 tbsp Butter
1 Small Onion, finely chopped
1 Garlic Clove, crushed
225g/8oz Mushrooms, sliced
175g/6oz Prosciutto Ham, chopped
100g/4oz Grated Cheese such as Pecorino Romano, Mozzarella or Cheddar
1 Egg
1 tbsp Freshly Chopped Oregano
Black Pepper

Instructions

1. Heat the butter in a medium sized frying pan over a medium heat, add the onion and garlic and sauté for 2-3 minutes.

2. Add the mushrooms and continue to fry for a further 4-5 minutes, turning from time to time, until the mushrooms are browned and most of the liquid has evaporated.

3. Allow the mixture to cool then transfer to a large mixing bowl, add the ham, cheese, egg, oregano and pepper and mix well.


* NB Whilst this filling is Gluten free, for a completely gluten free recipe use a gluten free pasta dough




 

Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti

 


 

 

 

 More Pasta Filling Recipes  |  Pasta 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

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