Potato and Wild Mushroom Ravioli

Potato and Wild Mushroom Ravioli

Bob Allison
Formerly of - Piperade
San Francisco, CA

Yield: 5 servings
Calories: 88
Sodium: 0
Fat: .03 g
Protein: 3 g
Cholesterol: 0



  1. Sauté shallot and garlic in oil until golden brown. Add mushrooms and sauté until soft and tender. Season with salt and pepper. Cool and drain. Place sliced Idaho Potatoes in one layer on a baking sheet lined with parchment paper and brushed with olive oil. Top each slice with 1 T mushroom filling and place another potato slice on top. Bake in a preheated 350ºF oven until golden brown, about 15 minutes.