Name: Riviera Ottawas RICOTTA GNUDI W. CHANTERELLES & PEAS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Ricotta cheese; 1 cups All-purpose flour; 0.5 cups Parmesan cheese, grated; 1 large Egg; 0.5 tsp Salt; 0.25 tsp Black pepper; 8 oz Chanterelle mushrooms, cleaned and sliced; 1 cups Green peas, fresh or frozen; 2 tbs Butter; 2 cloves Garlic, minced; 1 tbs Olive oil; 2 tbs Fresh parsley, chopped; to taste Salt; to taste Black pepper

Red Mountain, Washington. Grapes were delicately hand picked, destemmed and fermented on the skins for three weeks before being aged for 20 months in New American Oak. Black cherry, dried herb and hints of espresso and mocha on the nose. Very refined on the palate, with generous fine grain tannins and a dense, savory mid palate that leads to a long, pleasing finish.

Cabernet Sauvignon, Chasing Rain

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our delicate Ricotta Gnudi, light and fluffy pillows of creamy ricotta cheese, perfectly paired with earthy chanterelle mushrooms and sweet, tender peas. This dish is a harmonious blend of flavors and textures, drizzled with a hint of herb-infused olive oil, making every bite a delightful experience that celebrates the essence of fresh, seasonal ingredients.

In a large mixing bowl, combine ricotta cheese, flour, Parmesan cheese, egg, salt, and black pepper. Mix until a soft dough forms.

Make the Dough

Dust a clean surface with flour and turn the dough out. Divide the dough into small portions and roll each portion into a ball, then flatten slightly into a disc shape.

Shape the Gnudi

Place the shaped gnudi on a floured baking sheet and refrigerate for at least 30 minutes to firm up.

Chill the Gnudi

In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Vegetables

Add the sliced chanterelle mushrooms and cook for 5-7 minutes until they begin to soften. Then add the green peas and cook for an additional 3-4 minutes. Season with salt and pepper.

Add Chanterelles and Peas

Bring a large pot of salted water to a boil. Carefully drop the gnudi into the boiling water and cook for about 3-4 minutes, or until they float to the surface.

Boil the Gnudi

Using a slotted spoon, transfer the cooked gnudi to the skillet with the chanterelles and peas. Toss gently to combine and heat through.

Combine

Sprinkle with fresh parsley before serving. Enjoy your ricotta gnudi with chanterelles and peas!

Garnish and Serve

Ricotta cheese

All-purpose flour

Parmesan cheese, grated

Salt

Black pepper

Chanterelle mushrooms, cleaned and sliced

Green peas, fresh or frozen

Butter

Garlic, minced

Olive oil

Fresh parsley, chopped

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Make RICOTTA GNUDI W. CHANTERELLES & PEAS Recipe in just 1h . Indulge in our delicate Ricotta Gnudi, light and fluffy pillows of creamy ricotta cheese, perfectly paired with earthy chanterelle mushrooms and sweet, tender peas. This dish is a harmonious blend of flavors and textures, drizzled with a hint of herb-infused olive oil, making every bite a delightful experience that celebrates the essence of fresh, seasonal ingredients.

Ricotta Gnudi W. Chanterelles & Peas Recipe

Ingredients

Gnudi

Chanterelles & Peas

Method

Prepare the Gnudi