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”.

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.

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