If there is one thing the Markhams associate with autumn, it’s mushrooms. When the calendar turns the page to September, all we can think about is the porcini and truffle season in Tuscany, pining to be transported, even if it’s only through the flavors and aromas of one of our favorite Italian delicacies.
This recipe lends itself to any variety of mushroom combinations. It can be a thicker “ragu”, or a more luxurious sauce to be paired with your favorite pasta, poultry, or meat. The ragu makes a great appetizer served atop Brie-schmeared crostini. It’s also a perfect vegetarian meal served over polenta or spooned onto toasted bread and topped with a poached egg, a sprinkling of Parmesan cheese, and fresh herbs. A drizzle of truffle oil is always good too!
*Note: We like to add a little extra “veg” whenever we can, and chose to use yellow squash and zucchini. This is optional. It’s fantastic with or without the added vegetables. Also, if you want to use this as an appetizer atop crostini, chop the mushrooms into smaller pieces, (almost diced), so that the mixture fits nicely on each piece.
**If you are looking for a Mushroom Grower near you, the information in the “Mushroom Growers” site might be helpful.
Ravioli with Mushroom Ragu
Ingredients
- 2 Tbsp Olive Oil
- 1 Shallot Finely Chopped
- 3 Cloves Garlic Finely chopped or Grated
- 3 Cups Mushrooms Sliced, see notes
- 1 Zucchini Cut in half & sliced into half-moons
- 1/2 Yellow Squash Cut in half & sliced into half-moons
- 1/2 Cup White Wine or Stock, (chicken or vegetable)
- 1/2 Cup Heavy Cream
- 2 Tbsp Fresh Sage, Finely Chopped *If using dried sage, use 2 tsp.
- 1 Tbsp Fresh Oregano *If using dried oregano, use 1 tsp.
- Fresh Store-Bought Cheese Ravioli
- Salt and Pepper to taste
- 1 Green Onion, Sliced thin on the bias, and/or Fresh Herbs, like Parsley
Instructions
- Bring to a boil 3 quarts of water for the ravioli. Salt the water generously. Once the water reaches a boil, turn off heat and set aside until Step 6.
- Using a large skillet over medium heat, heat the pan for about 30 seconds, and then add the Olive Oil. Give the oil about 30 seconds to heat up and then add the Shallot. Cook covered for 2-3 minutes until softened. *(if they start to get brown, take the pan off the heat for a few seconds and reduce the heat to low. Allow them to slowly sweat without browning.)
- Add the Garlic and continue to cook until Garlic is softened, about 1-2 minutes.
- Add the Mushrooms and stir to combine with the cooked Shallot and Garlic. Cover and cook for about a 5 minutes, until the Mushrooms begin to release some of their moisture.
- Add the Zucchini and Yellow Squash and stir. Add the White Wine, stir, and allow to reduce until there is barely any liquid left in the pan.
- While the Mushrooms finish cooking, turn the heat back on to get the water to boiling for the Ravioli.
- Add the Heavy Cream and Sage. Stir to combine and heat through. Meanwhile, place the Ravioli in the boiling water to cook. *Most only take 2-3 minutes. *SAUCE: If you want more “sauce”, then add more cream. You can also add a little pasta water to the Mushrooms immediately after the ravioli are done. Add a ladle at-a-time, stirring to incorporate, until you get the amount of “sauce” you desire.
- Place some of the ragu in a bowl. Using a slotted spoon, individually remove the Ravioli, and place on top of the Mushroom Ragu. *(If you rest the spoon on a kitchen towel for a second, it will soak up any excess water. We remove them individually to prevent them from breaking)Grate on some Parmesan cheese and garnish with some fresh herbs or green onion slices, and, (if you’re like me), some fresh lemon zest. *Alternatively, you could do “Layers”, by placing the Mushroom Ragu in the bowl, placing on the Ravioli, and topping with more Mushroom Ragu, cheese, and garnishes.
Notes
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