Ravioli with sautéed mushrooms is an easy pasta dish featuring ravioli with golden sautéed mushrooms, toasted pine nuts and a sprinkle of parmesan and basil. It comes together in minutes and makes an elegant presentation.
Are you a mushroom fan? Mushrooms seem to be one of those vegetables that people either love or hate. I am definitely in the love category. I’m a big fan of their earthy, savory flavor and health benefits.
I used white button mushrooms in this dish. I think the secret to cooking mushrooms is to make sure that you cook them over a high enough heat so that they become lightly caramelized and golden brown.
This dish is very simple to make and comes together quickly. There’s no fancy sauce, just a little butter and parmesan to coat the ravioli. The butter gives the dish a hint of sweetness which works well with the savory mushrooms.
Once the ravioli are cooked, they are tossed with the butter, sautéed mushrooms, toasted pine nuts, chopped basil and a little sprinkle of parmesan to finish the dish. It’s one of the dishes that looks like it took a lot of effort but really was easy and quick to put together.
A couple of notes:
- You want to cook the mushrooms over medium high heat for about 8 minutes. The secret to getting the mushrooms to turn a nice, caramelized brown is to leave them alone (don’t stir them) for the first 3 minutes in the pan. They will give off a little moisture which will evaporate over the medium high heat. After 3 minutes, stir occasionally until they are brown on both sides.
- This recipe comes together really quickly. So have all your ingredients prepped and ready to add. Take the time to get everything ready before you start cooking and this dish is a snap to make.
- I used cheese ravioli but spinach or mushroom ravioli would be good choices also.
|Ravioli with Sautéed Mushrooms|| |
- 1 - 9 oz pack of fresh ravioli - I used Butoni's cheese ravioli
- 8 oz of white button mushrooms - thinly sliced
- 1 tbs olive oil
- 2 medium sized cloves of garlic - minced
- 6 twists of black pepper from a pepper mill
- 2 tbs pine nuts - toasted
- 2 tbs parmesan cheese - finely grated
- 1 pat of butter - about 1½ tbs
- 4 large basil leaves - finely minced
- Bring a large pot of water to a boil and cook ravioli as per the package instructions.
- Toast the pine nuts in a large non-stick saute pan over medium heat until golden brown - 1 to 2 minutes. Make sure to shake the pan often since they will burn easily. Remove and set to the side.
- In the same pan that you toasted the pine nuts, heat the large non-stick saute pan over medium high heat. Add 1 tbs olive oil to the pan and then the mushrooms. Let the mushrooms cook for 3 minutes before stirring. After the 3 minutes are up, add the minced garlic and fresh black pepper. Stir occasionally until mushrooms are a golden brown color - about 5 more minutes.
- Drain ravioli when ready and add to the mushrooms in the large saute pan. Add the pat of butter, most of the parmesan cheese and chopped basil. Toss gently to combine.
- Divide and serve with the remaining parmesan sprinkled on top.