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Mushroom Ravioli with Sautéed Mushrooms

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by Dustin Taylor

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This is simple yet elegant vegetarian food at its finest. Fresh pasta sheets are stuffed with mushrooms and pressed into ravioli, then smothered in a rich cream sauce with sautéed cremini and button mushrooms. To add even more luscious umami flavor, Chef Dustin adds white truffle oil and truffle shavings to the sauce to take this dish over the top.

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Nutritional facts

Protein

29g

Carbs

64g

Calories

880

Fat

53g

Ingredients

Mushroom RavioliTruffle SeasoningButterBlack PepperGarlicHeavy CreamKosher SaltParmesan CheeseShallotButtom MushroomCrimini MushroomThymeTruffle OilCanola OilItalian Parsley

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 203 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

This is a pretty tasty dish just not very filling

Michael Fangerow · 06/01/24

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About Dustin Taylor

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With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.

As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.

Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.

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