Mama Mangia
Super Moderator
Ravioli in Mushroom Sauce
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoon finely chopped shallot
8 ounce. sliced baby portabella mushrooms
1/4 cup dry white wine
1/3 cup chicken stock
1/4 heavy cream
Salt and freshly ground pepper to taste
3/4 lb. ravioli (mushroom, cheese, or artichoke)
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. chopped fresh parsley
Bring a large pot of water to a boil over high heat. Keep to a simmer while
making sauce.
Heat a medium skillet over high heat; add butter and olive oil and lower the
heat to medium. Add the shallots and cook until slightly softened, about 4
minutes; add the mushrooms and continue to cook until mushrooms are soft,
another 6-8 minutes. Add white wine and cook until liquid is evaporated. Add
the stock, cream, salt and pepper and bring to a boil. Lower heat and keep
warm while cooking the ravioli.
Add ravioli to the boiling water and cook until they float to the
surface, about 5 minutes. Gently drain them in a colander and add them to
the skillet with the mushroom sauce. Toss gently and divide among two
plates. Sprinkle each serving with a tablespoon of grated cheese and of
chopped parsley and serve immediately.
Servings: 4
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoon finely chopped shallot
8 ounce. sliced baby portabella mushrooms
1/4 cup dry white wine
1/3 cup chicken stock
1/4 heavy cream
Salt and freshly ground pepper to taste
3/4 lb. ravioli (mushroom, cheese, or artichoke)
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. chopped fresh parsley
Bring a large pot of water to a boil over high heat. Keep to a simmer while
making sauce.
Heat a medium skillet over high heat; add butter and olive oil and lower the
heat to medium. Add the shallots and cook until slightly softened, about 4
minutes; add the mushrooms and continue to cook until mushrooms are soft,
another 6-8 minutes. Add white wine and cook until liquid is evaporated. Add
the stock, cream, salt and pepper and bring to a boil. Lower heat and keep
warm while cooking the ravioli.
Add ravioli to the boiling water and cook until they float to the
surface, about 5 minutes. Gently drain them in a colander and add them to
the skillet with the mushroom sauce. Toss gently and divide among two
plates. Sprinkle each serving with a tablespoon of grated cheese and of
chopped parsley and serve immediately.
Servings: 4
