Wednesday, May 16, 2018

5-15-18 Ravioli w mushroom-sundried tomato-cream sauce

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”.

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


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.


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.