Tuesday, May 4, 2010

Organic Mushroom Ravioli - Fresh and Fast

I have been working my butt off lately at work, and consequently my husband has been doing a lot of the cooking. So tonight, it was my turn! I bought some Rising Moon Organic Ravioli at Whole Foods last weekend and was excited to make it tonight. The kind I made was Wild Canterelle Mushroom, and I added a market-fresh mushroom-garlic-herb-parmesan topping (because I ran out of cream, and also because I didn't feel like a heavy sauce for this pasta). It really made for a very yummy (vegetarian) hodgepodge of a dinner, so I thought I would share.

Make the ravioli as directed on the package. While the pasta is cooking, sautee chopped mushrooms with minced garlic in some EVOO. Salt and pepper the mushrooms and then add a splash of sherry vinegar (from Jerez de la Frontera, preferably!). Once the mushrooms cook down, turn down the heat and set aside. Drain the pasta after 8 minutes of cooking and toss in a medium bowl with some EVOO (enough for coating).

Chop the herbs of your choice and mix in with the pasta - I used chopped oregano and parsley but basil would be superb! Mix the mushrooms in with the pasta, add about 2 tbs of Italian breadcrums, then plate your pasta. Sprinkle parmesan cheese on top and viola!

I think the whole meal took MAYBE 20 minutes. And it was perfect for our house of two! Enjoy :)

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