Wednesday, August 21, 2013

Mushroom Ravioli with Sautéed Veggies

After a long weekend of being spoiled by deliciously decadent wedding festivities and meals we came home to a nearly bare fridge.  So this dish is actually whatever was left in my fridge/freezer plus some fresh ingredients I picked up at the market up the street on my way home from work.  It's kind of a nod to these melting tomatoes  plus some other veggies. The mushroom ravioli as well as the s‪autéed‬ mushrooms make this dish a meaty meatless dish.


  • olive oil
  • 1 large shallot, chopped
  • 2 cloves minced garlic
  • 2 cups (1 pint) cherry tomatoes, halved through the stem
  • 2 cups baby portobello mushrooms, cut in half and sliced
  • 1 zucchini, peeled with a veggie peeler into thin strips
  • salt & pepper
  • 1 1/2 tablespoon balsamic vinegar
  • 1 1/2 tablespoons torn fresh basil leaves
  • 12 oz package of mushroom ravioli (these are my favorites right now)
  • freshly grated Parmesan cheese
Make it!
  1. Bring a large pot of water to a boil.
  2. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan.
  3. Add the shallot & saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.
  4. Add the garlic & saute for 1 more minute.
  5. Stir in the tomatoes, 1 teaspoon salt, & 1/2 teaspoon pepper & cook over medium-low heat for about 7 minutes.
  6. Add the sliced mushrooms and cook for another 7 minutes or until the mushrooms are soft, stirring occasionally, until the liquid evaporates & the tomato sauce thickens slightly.
  7. In the mean time add, the ravioli plus about a tablespoon of salt to the boiling water.  Cook for about 3-5 minutes or until al dente.
  8. Turn off the heat on the veggies. Add the ribbons of zucchini.
  9. Add the vinegar and basil and toss all together.
  10. Using a slotted spoon transfer the ravioli to the veggie mixture along with  1/2 cup of pasta water.  Stir until all are combined.
  11. Serve warm with lots of freshly grated Parmesan cheese.

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