Ravioli pasta with mushrooms

17

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Ravioli pasta with mushrooms

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
  • 23 g,
  • Carbohydrates
  • 60 g,
  • Fibre
  • 6 g,
  • Sodium
  • 985 mg.
  • Excellent source of
  • Folate
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