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Burrata Ravioli with Wild Mushrooms and Asparagus Confetti

Burrata Ravioli with Wild Mushrooms and Asparagus Confetti

Chef Mike Blydenstein of The Mercury at Ponce City Market in Atlanta, Georgia takes burrata an extra step by enveloping the cheese in a tender pocket of handmade pasta to make a decadent ravioli that he serves with wild mushrooms, asparagus and cherry tomatoes. Making pasta is a labor of love but the results are always worth it so pop open a bottle of Chianti and get rolling.

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