Handmade ravioli, stuffed with wild mushrooms, goats cheese, caramelized onion & spinach, in a lemon poppy seed velouté. This ravioli is light and bright, and built for the nice sunny Spring and Summer weather.
Each meal includes:
1 bag 4 large mushroom raviolis in sauce
White - Sauvignon Blanc from New Zealand, Or Sancerre from France.
Ravioli - 25 m (the left overs in the bag is the sauce for the dish)