Friday, May 4, 2012

Portobello Mushroom Ravioli with Fire Roasted Tomato Sauce

This is a quick and easy dinner that is impressive enough for company and simple enough for a weeknight. I combine store-bought mushroom ravioli with a delicious fire-roasted tomato sauce made with onions, garlic and portobello musrooms. A splash of balsamic vinegar and cream add luscious texture and flavor, and make this a truly special meal. Serve with lightly toasted ciabatta bread smeared with garlic. Enjoy!

Portobello Mushroom Ravioli with Fire Roasted Tomato Sauce
A flavorful sauce surronds scrumptious ravioli and mushrooms.
Serves 4

1 package mushroom ravioli
2 15 oz cans fire roasted tomatoes
1 8 oz package sliced portobello mushrooms
2 cloves garlic, minced
1 small onion, thinly sliced
2 T heavy cream
1 T balsamic vinegar
Parmesan cheese, for serving
Kosher salt and pepper
Extra virgin olive oil

Heat a tablespoon of extra virgin olive oil in a large skillet heat over medium high heat. Add mushrooms and allow to brown on both sides. Remove mushrooms to bowl and set aside. Add a splash of oil and the sliced onions. Saute until softened, about 5 minutes, and add the garlic. Stir for 30 seconds then add the fire roasted tomatoes. Sprinkle in salt and pepper and allow sauce to simmer for 10 minutes until slightly reduced. Stir the mushrooms back into the sauce and add the cream and balsamic.

Cook the ravioli according to package directions. Do not overcook! As soon as the ravioli is ready add it to the sauce, and stir until coated. Add a generous sprinkle of parmesan cheese, salt and pepper. Serve with garlic bread.

Recipe by Sarah Lang

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