Ravioli de Portabello

Mushroom Ravioli

Equipment

• None

Ingredients

• 1 Package Mushroom Ravioli (see note 1)
• 1/2 cup finely shredded parmesan cheese (see note 2)
• 1 cup heavy whipping cream (see note 3)
• 1 clove garlic, minced (see note 4)
• 1/4 cup diced onion (see note 5)
• 1/4 cup diced sun-dried tomatoes (see note 6)
• Chopped tomato to garnish
• Chopped green onion to garnish
• Slice of butter about 1/4 inch thick, but it doesn’t have to be exact

Prep

1. Dice the sun-dried tomatoes
2. Grate or shred the parmesan
3. Dice the onion
4. Measure the 1 cup heavy whipping cream
5. Chop the tomato
6. Chop the green onion
7. Start the water boiling according to the ravioli’s instructions

Instructions

1. Add butter to medium saucepan on medium heat.
2. Once melted, add the onion and garlic, cook until fragrant. 
3. Add heavy cream and reduce heat to low.
4. Once cream starts simmering (see note 7), add parmesan cheese and stir until melted.
5. Add sun-dried tomato, stir.
6. Remove sauce from heat, cover with lid, allow to thicken.
7. While the sauce is resting and thickening, cook the ravioli according to the package’s directions.
8. Stir sauce, add drained ravioli to pot of sauce, gently stir to coat ravioli (see note 8).
9. Plate and garnish.

Notes

1. I prefer Rana’s Mushroom Ravioli. It’s fine to use something such as spinach and ricotta or four cheese. This sauce does best on milder flavors such as these vegetarian options, but feel free to try it on any type you think might taste good, and any brand or pasta type you prefer.
2. I highly prefer a block of parmesan that you grate yourself with a fine citrus zester. Pre-shredded cheeses have a starchy coating that blocks a lot of the flavor. A very finely grated parmesan will melt easily. It’s also great as a garnish because so much surface area is exposed providing access to as much flavor as possible.
3. Heavy cream is fine, it doesn’t have to say whipping.
4. Minced is a very fine chop. You can use the pre-minced garlic. You can also check the size in these jars, that’s a mince.
5. I prefer white onions. Check out my post on onions for more options.
6. I prefer sun-dried tomatoes in oil. Get the smallest cut you can find, usually julienne (long, narrow strips), this makes them easier to cut. These have the best flavor and usually have no or fewer chemicals compared to dried.
7. A simmer is a very light boil, you can almost see each bubble as it pops, unlike the chaos of a full boil where you can’t even hope of seeing any bubble.
8. Folding is the best way to mix in the ravioli. This is when you take your spoon, spatula, or spoonula (my favorite), put it under the ravioli and then gently lift and flip it. Doing this gently evenly distributes the sauce without damaging the pasta.