Thursday, December 29, 2005
Cheese ravioli with crimini mushroom sauce
My camera isn't working properly, so I have to resort to web pics of food for my recipes until the camera is repaired or I get a new one.
Last night, I made a savory sauce of crimini mushrooms, diced tomatoes, cream, parmesean cheese, and herbs and spices and served it over homemade cheese ravioli. It was quick, easy, heavenly, and vegetarian!
Here's the recipe that serves 2:
Cheese ravioli with crimini mushroom sauce
8 oz. crimini mushrooms, diced finely
1 medium shallot, finely diced
4 tablespoons unsalted butter
2 oz. extra dry vermouth (optional)
2 tablespoons diced tomato
1/4 cup minced herbs (I used mint, parsley and cilantro)
1/4 cup vegetable stock
1/4 cup heavy cream
2 tablespoons parmesean cheese, grated
dash of nutmeg (to taste)
salt and pepper to taste
10 homemade ravioli, available at Italian specialty shops or from your grocer's frozen food section.
Saute the shallots in 2 tablespoons of the butter until soft and golden, add the finely diced mushrooms and cook until they give up their liquid. Add the vermouth and simmer until you cannot smell the alchohol from the wine. Add the vegetable stock and simmer until it cooks down a bit. Add heavy cream and stir. Add the diced tomatoes and simmer a minute more. Add the cheese and continue to simmer and stir until the sauce thickens. Add 2 moretablespoons of butter and stir. Add the salt, pepper, nutmeg and herbs and incorporate. Hold on low heat until ravioli are cooked.
Place the ravioli in rapidly boiling salted water and cook until they float to the top of the water. Gently drain and place in pasta bowls; ladle the mushroom sauce over the ravioli, add more parmesean cheese and serve immediately.
Buon appetito a tutti!
Comments:
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the vermouth is a nice touch....while you have it open, break out the gin and make a good old fashioned martini!
yum. you know, for years and years and years i stayed away from mushrooms. i had and old childhood dislike of them that seemed to stick--for no particular reason. then one day, i started to really like them, and now, well, now i don't leave them out of recipes anymore! :) happy new year, isabella!
# posted by 
: 11:25 PM
: 11:25 PM
I'll be needing more recipes like this now that I'm cooking for one!
Love any type of mushroom. I discovered oyster mushrooms last spring and they were so wonderful.
I have a ravioli maker, but it's still in Ottawa. I loved it, but it was a lot of work. Luckily, there are a lot of good premade raviolis on the market.
Happy New Year!
Love any type of mushroom. I discovered oyster mushrooms last spring and they were so wonderful.
I have a ravioli maker, but it's still in Ottawa. I loved it, but it was a lot of work. Luckily, there are a lot of good premade raviolis on the market.
Happy New Year!
Isabella: Just made the lemon tart recipe you posted here a while back. I made it last night to finish off a surf & turf meal and it was wonderful - everyone loved it! Nice and light! Just thought I'd let you know. Thanks for posting it!
I think you're right to use shallots with the crimini. They're more pungent. Could you substitute low fat half and half (believe it or not there is such a thing) for the cream?
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