Ravioli pasta with mushrooms
21
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
14-g pkg dried porcini mushrooms, crumbled
500-g pkg fresh cheese-stuffed ravioli pasta
2 tbsp olive oil
2 227-g pkgs sliced cremini mushrooms
1 garlic clove, minced
1 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated parmesan, (plus more for garnish)
2 tbsp finely chopped parsley
Instructions
SOAK porcinis in 1 cup boiling water until soft, about 8 min.
COOK ravioli, following package directions, but without salt. Reserve 1/2 cup pasta water. Drain.
HEAT oil in a large non-stick frying pan over medium-high. Add creminis. Cook, stirring until golden, 5 to 6 min. Add garlic and cook, stirring, for 30 sec. Sprinkle with flour and stir for 1 min. Add soaked mushrooms along with liquid, and season with salt and pepper. Boil, then reduce heat to medium-low. Simmer until slightly thickened, 1 to 2 min.
STIR ravioli, parmesan and reserved pasta water into sauce until cheese has melted, about 1 min. Sprinkle with parsley and more parmesan.
Chatelaine Quickies: One-pan pasta
Nutrition (per serving)
Calories 535, Protein 23g, Carbohydrates 60g, Fibre 6g, Sodium 985mg.
Excellent source of Folate.