Great as a side dish or the main course, Mushroom Ragoût with Cheese Ravioli is sure to win over fungi lovers, like us. Though delicious made with cremini mushrooms alone, this one-pan sauce is even more spectacular if you use a mix of mushrooms (wish I would have thought of that before I food shopped.) FYI: All mushrooms are fungi, but not all fungi are mushrooms.
Our package of frozen ravioli totaled 15 ounces, 50% more than the 10 ounces the recipe called for! It came with 12 large round raviolis, and with four per person, I don’t see how only ten ounces could provide dinner for four diners! Anyway something to keep in mind when making it for your family.
A plate of four large ravioli with mushroom ragoût constituted one serving.
And while the taste was fabulous with an earthy depth of flavor, we wished there had been more mushroom ragoût. In the future, I will definitely double all of the other ingredients to produce more balance between pasta and sauce—but the recipe below is the original.
Mushroom Ragoût with Cheese Ravioli
Ingredients
- Kosher salt
- 2-1/2 to 3 Tbs. extra-virgin olive oil; more as needed
- 12 oz. cremini mushrooms, sliced about 1/4 inch thick
- Freshly ground black pepper
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1-1/2 tsp. tomato paste
- 1-1/2 tsp. all-purpose flour
- 1-1/2 tsp. chopped fresh thyme leaves
- Pinch crushed red pepper flakes
- 1/4 cup dry red wine
- 1/4 cup lower-salt vegetable or chicken broth
- 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta
- 1 Tbs. chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano or Grana Padano
Directions
- Bring a large pot of well-salted water to a boil.
- Heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 tsp. salt, and a few grinds of black pepper. Stir to combine, then spread the mushrooms out in the pan and cook, undisturbed, until well browned on one side, about 3 minutes.
- Stir and continue to cook until well browned all over and any liquid has evaporated, about 3 minutes. (If the mushrooms are dry and the pan begins to scorch, add a drizzle of oil.) Transfer the mushrooms to a plate.
- Add 1 Tbs. of the remaining oil in the same pan over medium heat. Add the onion and cook until translucent, about 2 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute.
- Return the mushrooms and any liquid to the pan. Add the flour, thyme, and pepper flakes, and cook, stirring frequently, for 1 to 2 minutes.
- Add the wine, and stir until thickened.
- Add the broth, and simmer until the liquid reduces to a light sauce. Season to taste with salt and pepper.
- Meanwhile, cook the pasta in the boiling water according to package directions until al dente, drain, and add to the skillet with the mushrooms. Stir to coat over low heat. Serve topped with the parsley and cheese.
Original recipe by
Accounting for Taste 