Goat Cheese & Lemon Ravioli with Crispy Wild Mushrooms & Walnut-Parsley Sauce

Directions Print

For the Walnut-Parsley Sauce

1. Toast walnuts on a sheet pan at 400°F until fragrant and golden brown, about 7 minutes; cool slightly.
2. Pulse garlic, shallots, parsley, and walnuts in a food processor to coarse crumbs; add remaining ingredients and pulse to combine.
3. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.

For the Crispy Wild Mushrooms

1. Toss all ingredients in a bowl; roast mushrooms on a sheet pan at 450°F until golden brown and crispy, about 35 minutes.
2. Refrigerate in an airtight container up to 6 days. Makes about 4 cups.

For Serving

1. Roast a portion of mushrooms on a sheet pan at 400°F until crispy, about 10 minutes.
2. Prepare a portion of ravioli as label directs; drain.
3. Heat a portion of Walnut-Parsley Sauce in a sauté pan over medium heat until simmering, about 4 minutes; remove from heat and swirl in a portion
   of butter.
4. Serve ravioli and mushrooms over Walnut-Parsley Sauce sprinkled with a portion of cheese.