|creamy, cheesy, yummy ravioli…|
In our family, pasta is like a warm hug. It is our go to comfort food when someone has had a bad day and needs a little love. These past 48 hours have been rough for our family but things are settling down a bit now. Once the electricity came back on I knew exactly what to make.
The flavor profile of this dish is creamy and rich without adding one drop of heavy cream. If your watching your calories, you can use a smidge less butter, the choice is yours. You can also add some pine nuts for extra crunch if you’d like. Steamed broccoli or chopped zucchini would punch up the healthy veggie quotient as well. A little chopping, sauteing and boiling and 20 minutes later you have a scrumptious little meal filled with velvety cheesy goodness that hugs you from the inside.
Cheese Ravioli w/ Garlic, Mushroom, Spinach and Rosemary
1 1/2 pounds cheese raviolis (fresh or dried)
5 tablespoons butter (divided)
2 tablespoons olive oil
3 cups cremini mushrooms, sliced
4 cups fresh spinach
5 cloves garlic (thinly sliced)
1 large shallot (minced)
2 rosemary sprigs
2/3 cup Parmigiano Reggiano
Salt and Pepper
Heat a large saute pan over medium-high heat. Add 2 1/2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper. Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon. Then add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through. Then add in fresh spinach, one cup at a time, until wilted. Cook the ravioli one minute shorter than the packaged instructions. Drain ravioli, reserving the pasta water, and put into the saute pan. Add about 1/3 cup of the pasta water along with the remaining 2 1/2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately.
This recipe is adapted from the Chew.
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