Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Mushroom Ragoût with Cheese Ravioli

Servings: 3 to 4

Though delicious made with cremini mushrooms alone, this one-pan sauce is even more spectacular if you use a mix of mushrooms.

Ingredients

  • Kosher salt
  • 2-1/2 to 3 Tbs. extra-virgin olive oil; more as needed
  • 12 oz. cremini mushrooms, sliced about 1/4 inch thick
  • Freshly ground black pepper
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 tsp. tomato paste
  • 1-1/2 tsp. all-purpose flour
  • 1-1/2 tsp. chopped fresh thyme leaves
  • Pinch crushed red pepper flakes
  • 1/4 cup dry red wine
  • 1/4 cup lower-salt vegetable or chicken broth
  • 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Grated Parmigiano-Reggiano or Grana Padano

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 tsp. salt, and a few grinds of black pepper. Stir to combine, then spread the mushrooms out in the pan and cook, undisturbed, until well browned on one side, about 3 minutes. Stir and continue to cook until well browned all over and any liquid has evaporated, about 3 minutes. (if the mushrooms are dry and the pan begins to scorch, add a drizzle of oil.) Transfer the mushrooms to a plate.
  • Add 1 Tbs. of the remaining oil in the same pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Return the mushrooms and any liquid to the pan. Add the flour, thyme, and pepper flakes, and cook, stirring frequently, for 1 to 2 minutes. Add the wine, and stir until thickened. Add the broth, and simmer until the liquid reduces to a light sauce. Season to taste with salt and pepper.
  • Meanwhile, cook the pasta in the boiling water according to package directions until al dente, drain, and add to the skillet with the mushrooms. Stir to coat over low heat. Serve topped with the parsley and cheese.

Reviews

Rate or Review

Reviews

  • Suzqdegs | 12/13/2018

    Yummy! Yummy! Yummy! I have made it with raviolis and also used it as a topper for bread toasted and spread with mascarpone cheese. Addictive!

  • usafamom | 11/12/2018

    Made this for my Bunco group. Huge success!! My husband also loves it. Will definitely make again.

  • colink | 09/15/2018

    This is fantastic! You can take this technique and use a side dish or, drool, stuffing omelets!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks