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 Ravioli di Funghi |
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| Click here for a printable version of this recipe |
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2-3 cloves garlic, minced Extra Virgin Olive Oil 1 package Portabella Mushroom-stuffed Ravioli Freshly grated Parmesan cheese Freshly chopped parsley as garnish (optional) Heat a large saucepan of water over high heat. Add the ravioli to the pan when the water is at a rapid boil. Cook according to package directions, stirring to avoid sticking. Drain and set aside (the key is to time the pasta cooking to be complete at the same time the mushroom mixture is cooked through). Heat a large frying pan over medium heat. Once hot, add 3-4 tablespoons of olive oil. Once the oil is heated, add the garlic and mushrooms until the mushrooms begin to release their juices (be careful to not let the garlic burn or get too brown). Lower heat a bit if necessary. Add the drained ravioli to the mushroom mixture in the frying pan. Turn off the heat. Sprinkle a generous amount of parmesan over the ravioli and toss gently to coat and "finish" the dish. Transfer pasta to a serving bowl and sprinkle with chopped parsley (optional. Serve with hot, crusty bread and sweet butter and a side salad. You won't miss the meat! |
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