Jazmin loves to try new flavors and mixtures of ravioli with every chance we have. Any time we are eating at an Italian restaurant, or visiting Italy, it is straight to the ravioli section on the menu.
Is it hard to make ravioli from scratch?
Making homemade ravioli is not difficult, but can take time to learn and master. Whether you are creating the ravioli by hand or using a pasta machine, get ready to dive right in. Homemade pasta is easy to learn, but difficult to master. Once you get in the grove with fresh ravioli, you will only be limited by what type of fillings you can create!
Yield: 4 Servings
Creamiest Mushroom Ravioli
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Italian inspired mushroom ravioli with parmesan and heirloom grape tomatoes
Ingredients
- 8 oz Button Mushrooms
- 2 Shallot
- 8 oz Heirloom Grape Tomatoes
- 1/2 oz Parsley
- 2 tsp Chili Flakes
- 18 oz Mushroom Ravioli
- 8 TBSP Sour Cream
- 2 Mushroom Stock Concentrate
- 1/2 Cup Parmesan Cheese
- 1 TBSP Olive Oil
- Black Pepper
- Kosher Salt
Instructions
- PREP: Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and slice mushrooms into 1/4-inch-thick pieces. Halve, peel and thinly slice shallot. Halve tomatoes. Pick a few parsley leaves from stems for garnish; finely chop the rest of the bunch.
- COOK VEGGIES: Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring, until browned, 5-7 minutes. Add shallot, another drizzle of olive oil, and chilli flakes to taste. Cook, stirring, until shallot is softed, 2-3 minutes.
- COOK RAVIOLI: Once water is boiling, add ravioli to pot. Reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. Carefully reserve 1 cup pasta cooking water, then drain.
- MAKE SAUCE: Once shallot has softened, stir tomatoes into pan. Reduce heat to low. Stir in sour cream, stock concentrate, half the parmesan, and 1/3 cup reserved pasta cooking water. Season with salt, pepper, chopped parsley, and a pinch more chili flakes if desired.
- FINISH RAVIOLI: Add ravioli to pan and increase heat to medium. Gently stir to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. If needed, stir in more reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.
- SERVE: Divide ravioli mixture between plates. Garnish with remaining Parmesan and reserved parsley leaves and serve.
Nutrition Information:
Yield:
4Serving Size:
1/4Amount Per Serving: Calories: 500
Nutrition information is not always accurate.