Portobella Mushroom Ravioli

We all love the convenience of store-bought prepared foods – those heat and serve wonders that make life a little easier. With a little fuss; a store-bought Mushroom Stuffed Ravioli Pasta can be transformed into a flavorful; rich dish that is as attractive as it is yummy. When served with a tossed salad and warm garlic bread or Buttery-Chive Crescent Rolls the family can gather around the dinner table with lightening speed.

The key to any dish made with pre-made foods is quality. Top shelf pasta sauces as a base. Refrigerated; not frozen Ravioli. Remember; you get what you pay for –  good quality, almost from scratch sauces and pastas cost a bit more. The giant bags of pasta and large jars of sauce might be the best deal going; but not necessarily the best tasting. Don’t skimp. Giovanni Rana is still one of my favorite brands when it comes to pasta for flavor and texture. If you can find it; Sonoma Gourmet organic pasta sauce is also wonderful (but then we are talking $8.00 a jar on a good day – quality does not come cheap).

Portobello Mushroom Ravioli
Ingredients – Tomato Cream Sauce
28 oz Pasta Sauce – (Good quality Tomato with Basil works best)
½ Cup Heavy Cream

Heat pasta sauce in a saucepan. When bubbling, add cream. Reduce heat to low and simmer until heated through, about 10 minutes. Keep warm until ready to plate Ravioli.

Ingredients – Final Touches
1 Portobello Mushroom
8-10 Grape or Cherry Tomatoes, sliced
1/2 Cup Freshly Grated or Shaved Parmesan Cheese (if desired)
1/2 Cup Flat-Leaf Parsley or Fresh Basil (finely chopped)

Wash and stem Portobello Mushroom. Slice into thin slices. Sauté Portobello until juices are released, about 10 minutes. Keep warm.

While mushroom slices cook, chop a little parsley or basil for a splash of  extra color.

Ingredients – Ravioli
1 Package Large Mushroom Ravioli (refrigerated section – not frozen)

Bring a pot of salted water to a full boil. Cook ravioli according to package directions. Gently remove cooked Ravioli from water using slotted spoon, drain on paper towels to absorb excess water.

TO ASSEMBLE AND SERVE: Spoon sauce onto individual plates, spread to lightly coat plate. Plate 3 or 4 Mushroom Ravioli onto center of plate over sauce. Drape a few slices of sautéed Portobello Mushrooms over ravioli. Garnish plate with sliced tomatoes. Drizzle everything with tomato-cream sauce. Sprinkle with parsley or basil. If desired, top with freshly grated or shaved Parmesan cheese. Serve at once.

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