Sweet Potato Ravioli with Garlicky Tamari Red Wine Mushrooms and Zesty Basil Pesto | The Dish on Healthy
Sweet Potato Ravioli with Garlicky Tamari Red Wine Mushrooms and Zesty Basil Pesto
20 mins prepServes 4
This recipe transforms good-quality pasta by adding a homemade sauce/pesto and a mouth-watering mushroom topping. It includes instructions for both a garlicky tamari red wine mushroom topping and a fresh basil walnut pesto.
Mushroom Topping: In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often, it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins.
Basil Walnut Pesto: In a food processor, process the basil, garlic and walnuts until smooth. Slowly add the olive oil (through the top opening) while running it. Last, add the grated cheese, lemon, sea salt + pepper and pulse again. Taste and add more sea salt/lemon if needed. Store in a sealed glass container in your fridge! Top with a little bit of olive oil before closing it to create another air seal and keep it from drying!
