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Big Stuffed Ravioli
- 3 tablespoons unsalted butter
- 3 shallots minced
- 6 cups sorrel stemmed, washed and dried before measuring
- 3 cups spinach stemmed, washed and dried before measuring
- Salt and freshly ground black pepper
- 1 ounce ricotta cheese
- 16 fresh pasta sheets 4 inches by 4 inches, rolled thin enough for ravioli
- 9 eggs
- 1 small garlic clove minced
- 1/2 lb. morels
- 2 cups chicken stock
- 1/4 cup crme fraiche
- 3 tablespoons chopped chervil
- 1/4 cup chervil sprigs
- 1/4 cup parsley leaves
- 6 medium sorrel leaves stemmed and cut into 1/8-inch ribbons
- 1/2 teaspoon freshly squeezed lemon juice
Directions:View on PBS Food
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