meatless monday: ravioli with mushroom sauce

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.


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!