I wanted to use the ½ pint of white mushrooms in the
fridge to make a sauce for the spinach cheese ravioli in the freezer. I also
wanted to keep in rather simple and open to last minute “inspirations”.
INGREDIENTS:
1.
Ravioli
2.
Mushrooms coarsely chopped
3.
Sundried tomatoes in oil coarsely chopped
4.
Tomato paste – 1-2 teaspoons
5.
Fresh basil leaves
6.
Olive oil
7.
Onion and garlic
8.
Sweet Vermouth
9.
Heavy whipping cream
10. Chicken
broth
11. Grating
cheese
PROCESS:
Saute the onion and garlic in the olive oil until soft. Add
the mushrooms and cook over med-high heat, stirring frequently until they begin
to brown. Add the sundried tomatoes, tomato paste, basil, and a splash of sweet
vermouth, lower the heat and continue cooking. Add the broth if the sauce
becomes too thick. About 5 minutes before adding the ravioli stir in the cream –
as much or as little as desired. There is no fixed amount for any of these
ingredients, so there is no right way or wrong way to prepare this.
COMMENTS:
Patience and I both gave this a 10. It was fun to prepare,
and offers a lot of options to explore any number of variations.
