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  • 1 Package Perfect Pasta Gluten Free Portobello Ravioli
  • 1/4 cup Butter
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Chopped Garlic
  • 4 to 6 oz. Shitake Mushroom, Stems Removed and Julienned
  • 2 each Portobello Mushrooms, Stems Removed, Cut Into 1-Inch Thick Slices
  • 4 to 6 oz. Cremini Mushrooms, Cut in Half
  • 1 cup Shredded Parmesan Cheese
  • A Few Leaves of Fresh Arugula to Garnish
  • Salt and Pepper to Taste


  • Boil 6 cups of lightly salted water in a medium sauce pot.
  • In a small sauce pot, melt the butter at a low heat until it starts to lightly brown become fragrant. Set aside.
  • Warm a large sauté pan on high heat, add the olive oil and garlic and mushrooms. Season with salt and pepper and cook for 5 to 8 minutes, gently stirring and allowing the mushrooms caramelize.
  • Blanch the Perfect Pasta Gluten Free Portobello Ravioli for 4 to 5 minutes, remove with a strainer and toss in the melted butter and place in the pan with the mushrooms. Add half of the shredded parmesan cheese and plate.
  • Garnish with the remaining cheese and a few leaves of arugula.

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