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Arugula Ravioli with Morel Cream Sauce

Recipe type: Entree



8 ounces
Morel Mushrooms (cleaned and halved lengthwise)
1 package
Fondo di Toscana Meyer Lemon and Arugula Ravioli
1⁄2 cup
Asparagus Tips
1⁄2 cup
Unsalted Butter (divided)
2 tablespoons
Garlic (minced)
1 cup
Chicken Stock
1⁄3 cup
Shallots (finely chopped)
1 tablespoon
All Purpose Flour
1⁄2 teaspoon
Fresh Thyme (snipped)
1⁄2 teaspoon
Kosher Sea Salt
1⁄2 teaspoon
Ground Nutmeg
1 cup
Heavy Cream
Chive Blossoms (optional, as a garnish)


Bring a large pot of salted water to a full boil, reduce heat, and add ravioli. Stir occasionally to prevent pasta from sticking. After about 7 to 10 minutes, remove ravioli and set aside. Clean morels with a damp paper towel, then slice lengthwise. Next, sauté mushrooms and asparagus with garlic and half of the butter for about 2 minutes and then set aside. In a medium saucepan, melt the remaining butter over medium heat. Once the butter has melted, add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add chicken stock, stirring until smooth. Reduce to low heat. Cook uncovered for 7 minutes, stirring occasionally. Stir in thyme, salt, and nutmeg. Slowly whisk in the cream. Whisk constantly over medium heat until the mixture thickens, about 7-8 minutes. Stir in reserved morel and asparagus mixture into cream sauce. Stir until heated through, and then pour over plated ravioli. Sprinkle chive blossom, serve, and enjoy!