Kite Hill Mushroom and Ricotta Ravioli

Kite Hill Mushroom Ravioli

Rating:

Kite Hill was founded by Tal Ronnen, Monte Casino and Dr. Pat Brown to create artisan vegan cheeses and has since branched out to make yogurts and stuffed cheeses.  I am a fan of Tal Ronnen’s book “The Conscious Cook” and love the Impossible Burger which was co-founded by Pat Brown, so I started off  somewhat biased towards their ravioli.  The ravioli are filled with portabella and shiitake mushrooms and almond milk ricotta.  I really dislike almond milk, but Kite Hill’s almond milk ricotta was very good.  The ravioli wrapper was sturdy enough to stand up to boiling and then pan-frying and had satisfying mouth chew to it.  The ricotta and mushroom filling was creamy with an umami earthy flavor with a strong note from the shiitake mushrooms.  I prepared the ravioli with sautéed tomatoes, garlic and capers in white wine, dressed with torn basil leaves and the combination was delicious.

Kite Hill mushroom and ricotta ravioli with with sautéed tomatoes, garlic and capers in white wine, dressed with torn basil leaves

 

This entry was posted in Celebrity Chef, Frozen Dumpling Review, Pan Fried, Ravioli. Bookmark the permalink.

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