Saturday, November 3, 2012

Guest Post - Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce

Well it’s the weekend again. Halloween has come and gone. I suppose my American readers are gearing up for Thanksgiving but as we Canadians celebrated at the beginning of October I’m ready to skip right to Christmas! I’ve been crafting up a storm for a craft show I’ll be at on November 24 – more details to come for you local readers. But first, here’s another yummy recipe from One Hungry Dude. I really liked this pasta and loved how fast he was able to get it on the table ;)

A few weeks ago, I saw Michael Symon create a ravioli recipe on The Chew, and was inspired to make this dish. It's incredibly filling, and one of the most delicious pastas I've cooked in awhile. I've made a few slight amendments to the original recipe, since I was trying to use up existing items in our pantry. But either way, this dish is simple and quick — from start to finish, the recipe took about 30 minutes to prepare.

Cheese Ravioli with Mushrooms
• 1 Package of frozen Cheese Ravioli
• 4 Tbsp Butter or Margarine
• 2 Tbsp Olive Oil
• 2 Cups Button Mushrooms, sliced
• 1 Tsp Dried Rosemary
• 1 Tsp Dried Thyme
• Salt and Pepper, to taste
• 2 Cloves Garlic, diced
• 1/3 Cup Grated Parmesan

Bring a large pot of salted water to a boil. Heat a saute pan over medium-high, then add the olive oil and 2 tbsp of the butter. Once hot, add the mushrooms, rosemary, thyme, salt and pepper. Drop the ravioli into the water, and stir with a wooden spoon.

Add the garlic into the pan, and cook for 2 to 3 minutes, until the garlic cooks through and becomes fragrant. Cook the ravioli one minute shorter than the packaged instructions, then drain, reserving the pasta water. Put the ravioli, about 1/3 Cup of the water, and the remaining butter in the pan. Add the Parmesan and toss the pasta until the sauce becomes creamy and emulsified. Serve immediately.

This recipe yields about six servings.

— Recipe inspired by The Chew

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