Forager’s Ravioli Recipe

In a pan, sauté the mushrooms and wild herbs until tender. Set aside to cool.

In a bowl, mix together the ricotta cheese, Parmesan cheese, salt, and black pepper. Stir in the cooked mushrooms and herbs.

Lay out the ravioli wrappers and place a spoonful of the filling in the center of each wrapper. Fold the wrapper over and seal the edges with a fork.

Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions.

In another pan, melt the butter and sauté the minced garlic until fragrant. Add the vegetable broth and bring to a simmer.

Stir in the heavy cream and simmer for a few minutes until the sauce thickens slightly.

Drain the cooked ravioli and transfer them to the pan with the sauce. Gently toss to coat the ravioli in the sauce.

Serve the Forager’s Ravioli hot, garnished with freshly chopped parsley.