Mushroom Ravioli with Creamy Sun-Dried Tomato Sauce – enjoy a unique twist on traditional ravioli with this recipe for Mushroom Ravioli with Creamy Sun-Dried Tomato Sauce. Featuring a savory mushroom filling encased in tender pasta and served with a rich and flavorful sun-dried tomato sauce, this dish is sure to satisfy your pasta cravings. Give it a try and see for yourself just how delicious this hearty and satisfying meal can be!
Mushroom ravioli with creamy sun-dried tomato sauce is a hearty and satisfying meal that is perfect for any occasion. Whether you’re hosting a dinner party or just looking for a tasty meal to whip up on a weeknight, this recipe is sure to please. The combination of the savory mushroom filling and the rich and flavorful sun-dried tomato sauce makes for a truly mouthwatering dish that is sure to become a new favorite. So why not give it a try and see for yourself just how delicious this unique twist on traditional ravioli can be?
This dish is a delicious and unique twist on traditional ravioli, featuring a savory mushroom filling encased in tender pasta and served with a rich and flavorful sun-dried tomato sauce. Whether you’re a mushroom fan or just looking to switch up your pasta routine, this recipe is sure to satisfy you. Let’s get cooking!
Ingredients you’ll need for this recipe
- Store-bought mushroom ravioli: This will be the main component of the dish and will provide the base flavor. The specific type of mushroom used in the filling will determine the dominant flavor of the dish.
- Shallots: Shallots are a type of onion with a milder and sweeter flavor than regular onions. They can add a subtle sweetness and depth of flavor to the dish.
- Sun-dried tomatoes: Sun-dried tomatoes are tomatoes that have been dried in the sun or in a dehydrator. They have a concentrated, sweet, and slightly tangy flavor. They can add a burst of flavor and a chewy texture to the dish.
- Mushrooms: The type of mushroom used will impact the flavor of the dish. For example, cremini mushrooms have a slightly earthy flavor, while shiitake mushrooms have a more woodsy flavor. Mushrooms can also add a meaty texture to the dish.
- Fresh spinach: Spinach adds a pop of color and a mild, slightly earthy flavor to the dish. It can also add a leafy, slightly crunchy texture.
- Parmesan cheese: Parmesan is a hard, salty cheese with a nutty flavor. It can add a savory, salty element to the dish and also help to create a creamy texture when melted.
- Olive oil: Olive oil is used to sauté the shallots and mushrooms. It adds a fruity and slightly bitter flavor to the dish.
- Salt: Salt is used to enhance the flavors of the other ingredients and bring out their natural sweetness.
- Black ground pepper: Pepper adds a slight heat and a slightly woodsy flavor to the dish. It can also help to balance out the sweetness of the sun-dried tomatoes.
Preparation steps
What do you serve with mushroom ravioli
There are many ways to serve mushroom ravioli with creamy sun-dried tomato sauce, depending on your personal preferences and the occasion. Here are a few ideas to get you started:
- For a simple and elegant dinner party, try serving the ravioli with a simple green salad and a glass of dry white wine.
- For a heartier meal, try serving the ravioli with a side of roasted vegetables or a simple arugula salad.
- For a casual weeknight dinner, try serving the ravioli with a side of garlic bread and a simple tomato salad.
- For a vegetarian option, try serving the ravioli with a side of sautéed spinach or wilted kale.
No matter how you choose to serve it, mushroom ravioli with creamy sun-dried tomato sauce is sure to be a hit with anyone who tries it.
Recipe tips
- This recipe will also work with any other stuffed ravioli.
- Remember to store some of the pasta water. This water is starchy and as a result, will help thicken the ravioli sauce.
- Serve the dish immediately while hot because the sauce will continue to thicken as it cools down. In a situation this happens, add a few tablespoons of water or chicken stock to loosen up the sauce.
- Store leftovers in an air-tight container. It will keep for 2 – 3 days in the refrigerator but to reheat the ravioli dish, put a few tablespoons of water into a saucepan, add the ravioli, and set on low heat. Cover for 5 – 7 minutes till water is completely absorbed. At this point, you may add more salt.
How to store ravioli
To store mushroom ravioli with creamy sun-dried tomato sauce, follow these steps:
- Let the ravioli and sauce cool to room temperature.
- Transfer the ravioli and sauce to separate airtight containers.
- Store the containers in the refrigerator for up to 3 days.
- To reheat the ravioli, place them in a pot of boiling water for 2-3 minutes, or until heated through. Alternatively, you can place the ravioli in a single layer on a baking sheet and heat them in the oven at 350°F for 10-15 minutes, or until heated through.
- To reheat the sauce, place it in a saucepan over medium heat and cook, stirring occasionally, until it is heated through.
- Serve the reheated ravioli and sauce immediately.
Alternatively, you can also freeze the ravioli and sauce for longer storage. To do this, follow steps 1 and 2 above, then place the containers in the freezer for up to 3 months. When you’re ready to eat, thaw the ravioli and sauce in the refrigerator overnight, then follow the reheating instructions above.
Final note
Thank you for taking the time to read this recipe for Mushroom Ravioli with Creamy Sun-Dried Tomato Sauce. This dish is a delicious and unique twist on traditional ravioli, featuring a savory mushroom filling encased in tender pasta and served with a rich and flavorful sun-dried tomato sauce.
Whether you’re cooking for a dinner party or simply looking for a tasty weeknight meal, this recipe won’t disappoint. So why not give it a try and see for yourself just how delicious this unique twist on traditional ravioli can be? Bon appétit!
Other Pasta Recipes
Pesto Pasta With Spinach and Peas
Pumpkin Ravioli with Sage Brown Butter Sauce
Mushroom Ravioli with Creamy Sun-Dried Tomato Sauce
Mushroom Ravioli with Creamy Sun-Dried Tomato Sauce - delicious cheese and basil stuffed pasta envelops tossed in sautéed shallots, sundried tomatoes, and mushrooms. Topped with a shaving of grated parmesan cheese.
Ingredients
- 400g Store-bought Cheese and Basil Ravioli
- 1 medium Shallot, sliced
- 3/4 cup Sun Dried Tomatoes, chopped
- 250g Cremini Mushrooms, cut into halves
- 2 cups Baby Spinach
- 3 tbsp. Parmesan Cheese, grated
- 2 tbsp. Olive Oil
- 1 tbsp. Salt
- 1 tsp. Black Ground Pepper
Instructions
- Cook the ravioli according to the instructions on the package. (Save 3/4 cup of the pasta water).
- Alongside that, heat olive oil in a medium sized sauce pan. Add shallots and begin to sauté for 30 seconds. Next add the mushrooms and and cook for a minute.
- Add chopped sun-dried tomatoes into the mix and stir.
- Then add pasta water to deglaze pan and thicken sauce. Add parmesan cheese into the sauce. Let sauce thicken for about 2 minutes. At this point, add some salt and pepper to taste.
- Add spinach and cook till wilted.
- Gently add the ravioli into the sauce. Combine carefully with sauce.
- Serve with a topping of grated parmesan cheese.
Notes
1. This recipe will also work with any other cheese-stuffed ravioli.
2. Serve dish immediately while hot. Sauce will continue to thicken as it cools down. Add a few tablespoons of water or chicken stock to loosen up sauce if this happens.
3. Store leftovers in an air-tight container. It will keep for 2 - 3 days in the refrigerator. To reheat the ravioli dish, put a few tablespoon of water into a saucepan, add ravioli, and set on low heat. Cover for 5 - 7 minutes till water is completely absorbed. At this point, you may add more salt.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 546Total Fat: 42gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 104mgSodium: 2505mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 28g
Please note that nutritional information is not always accurate.
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