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
MUSHROOMS: We use a variety of mushrooms when making this dish. We regularly incorporate Shiitake, but also have used various combinations of Cremini, Maitake, Chantrelle, Lobster Mushrooms, “Hen-of-the-Woods”, Morels, etc. We usually have a variety in our grocery store, and select what looks interesting to us at the moment.
TO CLEAN: Most experts recommend only brushing mushrooms with a kitchen towel or a more delicate vegetable brush. That said, (and being the clean-freak I am), I’ve been known to gently, (and briefly), wash my mushrooms in a colander, immediately patting them dry. So far, no “Mushroom Police” have shown up at my door!
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