Instant Pot Truffle Ravioli Soup

pressureluckcooking.com

Stephanie Pennline Reagan

4 tablespoons (½ stick) salted butter

1 yellow onion, diced

2 pounds mushrooms, sliced (I use 1 pound each of baby bella and white)

6 cloves garlic, minced or pressed

½ cup marsala wine (sweet preferred over dry, see Jeff's Tips)

½ cup sherry wine

4 cups broth of your choice (I use 4 teaspoons Mushroom Better Than Bouillon 4 cups water)

2 teaspoons Italian seasoning

1 cup heavy cream or half-and-half

1 to 1 ½ pounds fresh ravioli of your choice; size and filling-wise (you can find this in your market or Wholesale clubs in the refrigerated section. I like the Rana brand. See Jeff's Tips.)

1 cup grated Parmesan or Pecorino Romano

1 to 2 teaspoons seasoned salt

1 to 2 tablespoons truffle oil (white or black), plus more for drizzling

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer