Tuesday, April 5

Mushroom Ravioli with Basil, Shallot and Cream Sauce

After building a tiny collection of posts over the past two weeks, I finally took this little blog public, sharing the site with a handful of my least judgmental friends :)  But now... now I have to keep you here.  I've got to deliver for our 2nd date.  So I'm peddling out one of my faves, a little black dress and a professional blow out if you will!

It uses one of Buitoni's fresh raviolis with an easy, easy, easy sauce made from scratch.  You'll have dinner on the table in 20-30 minutes and you'll be accepting accoloades and opening up a bottle of wine because a meal this good deserves it. 

This receipe was passed along by a family friend over a glass of wine.  One of those situations where you don't get real instructions, instead just a retelling of the recipe as a story. When I (a) remembered it following said glass of wine and (b) cooked something that turned out to be delicious, I was shocked. This was back in the days when I ate bagel bites for dinner on a weekly basis.  It was a big deal.

It can be hard to find the Wild Mushroom Agnolotti, so I usually buy two and freeze one.  The recipe below is for one container but it easily doubles if you're serving a crowd and making two batches.  I served mine with oven roasted asparagus that I drizzled with a balsamic glaze and a salad. 

Happy Eating!

PS:  Sorry, these pictures do NOTHING for the raviolis, I promise it is more appetizing than it looks. 


Mushroom Ravioli with Basil Shallot and Cream Sauce

Package of Butoni Wild Mushroom Agnolotti (also called ravioli for us peasant folk)
2 shallots
2 or 3 leaves of fresh basil, roughly chopped
Few tsps of olive oil
1 cup or less of heavy whipping cream - add more or less depending on what you prefer
¼ cup of Parmesan cheese
Salt & pepper

Set a large pot of water to boil for the ravioli.  Cut shallots into ribbons and roughly chop basil.

Heat a few teaspoons of olive oil in a skillet over medium heat and add shallots.  After two minutes, add basil and let basil and shallots cook until shallots are softened (about 5 minutes).

Once shallots are softened, add raviolis to the water and then right after, add your heavy cream and your Parmesan cheese to the shallots/basil and stir well.

Once the cheese melts, reduce the heat on the cream mixture so it’s medium-low and stir occasionally while your raviolis cook (4-6 mins).  Taste your sauce, add more cream or cheese to taste.  Season with salt and pepper.

Drain raviolis and place in serving dish, cover with sauce and stir to mix.

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