Ravioli Emiliani Recipe
Pasta sautéed in wine, butter, shiitake & regular mushrooms blended in a cream & tomato sauce
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Ingredients
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Pasta
Mushrooms
Sauce
Method
Pasta Preparation
- 1
Cook the Ravioli
In a large pot of boiling salted water, add the ravioli and cook according to package instructions until al dente, usually about 4-5 minutes. Once cooked, drain and set aside.
Mushroom Sauté
- 2
Sauté the Mushrooms
In a large skillet over medium heat, add the olive oil and butter. Once melted, add the shiitake and regular mushrooms. Sauté for about 5-7 minutes until the mushrooms are golden brown and tender.
- 3
Making the Sauce
- 4
Deglaze with Wine
Pour the dry white wine into the skillet, scraping up any bits from the bottom. Allow to simmer for 3-4 minutes until the wine reduces slightly.
- 5
Add Cream and Tomatoes
Stir in the heavy cream and canned diced tomatoes. Add salt and black pepper. Simmer on low heat for about 5 minutes until the sauce thickens slightly.
Combining Ingredients
- 6
Combine Ravioli and Sauce
Gently fold the cooked ravioli into the mushroom sauce, ensuring each piece is well coated. Cook together for an additional 2 minutes to heat through.
- 7
Serve and Garnish
Serve the ravioli in bowls, garnished with grated Parmesan cheese and fresh chopped basil. Enjoy!
