I have to admit: I am not much of a pasta OR mushroom person. I know, I know. How can that be as a runner and vegetarian? But, lately, pasta has been on my mind, especially any type of stuffed pasta (tortellini, ravioli, etc.). So, when I saw this recipe, I knew I had to make it.
This is not nearly as earthy tasting as I figured it would be. It is a very rich, heavy meal, which probably wasn’t a great choice for an 80 degree day. However, this was absolutely delicious! Matt and I were using our fingers to get up every last bit of sauce. We think the sauce would also make a great pizza sauce, so we might just have to try that in the near future too.
RAVIOLI WITH MUSHROOM SAUCE
Adapted from Dierbergs’ Everybody Cooks Magazine (March 2011). Makes 4 servings, but you can easily half this recipe.
~20 ounces frozen or refrigerated cheese ravioli (this might take 2 packages)
1 cup vegetable broth
1/2 ounce dried portabella mushrooms
1 tablespoon truffle oil (or EVOO)
1/4 cup white onion, chopped
1 tablespoon cornstarch
1 tablespoon butter
Salt + pepper to taste
Freshly grated parmesan cheese
Cook ravioli according to package directions. I used Nuovo brand ravioli that was a fontina and portabella ravioli called for in the recipe. It was divine! If it wasn’t so darn expensive, I would totally use this again. However, I think any cheese, spinach, etc. ravioli or tortellini would work great in this recipe.
Place broth in a 2 cup glass measuring cup. Microwave on high for 2 minutes. Add dried mushrooms and let sit until rehydrated (about 10 minutes). Remove the mushrooms, reserving the liquid. Chop the mushrooms and set aside.
In a skillet, heat truffle oil on medium-high heat. Add onions and cook until transparent. Add mushrooms and cook, stirring often. Add cornstarch to reserved vegetable broth and mix until combine. Add to onions + mushrooms and cook until slightly thickened. Remove from heat. Stir in butter, salt + pepper.
Add pasta to sauce and stir until combined. Divide among 4 plates. Sprinkle with freshly grated parmesan. Enjoy!
**Note: the recipe also called for adding 1/4 cup chopped + toasted walnuts, which I complete forgot to add and bought specifically for this recipe. However, I really don’t think it needed it, so use at your own risk!