#Light ravio cracked#
Plate the pasta, add some freshly cracked black pepper, top with some grated parmesan cheese and garnish with parsley (if using). Gently stir the whipping cream into the tomato sauce and toss the ravioli in the sauce. Use a slotted spoon (I use a Chinese wire strainer) to remove the ravioli from the water and drain well. Meanwhile, heat the tomato sauce in a covered sauce pot over medium heat, stirring occasionally. Grated parmesan cheese (I use a Microplane coarse grater)Ĭook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Mushroom ravioli (store bought or made from scratch, recipe here)ġ/2 cup tomato based pasta sauce per serving (I used store bought)ġ tbsp whipping cream per 1/2 cup of tomato sauce used (optional) Photo above: Giant raviolis in White Wine Sauce I like to serve this browned butter over giant raviolis. If only I could afford white truffles to go with this, because that’s how they serve it in some parts of Italy. Mushroom Ravioli Sauce Pairing #4 is one of the simplest, yet the fanciest sauce that I’ve paired with mushroom ravioli. I like to serve this sauce over giant raviolis. Mushroom Ravioli Sauce Pairing #3 is a white wine and butter sauce that goes really well with the mushrooms. This sauce is very similar to the sauce that I make for my vodka penne (recipe here). It is the only cream based sauce and it’s fun to make because it involves setting vodka on fire. Mushroom Ravioli Sauce Pairing #2 is a rose sauce.
The tomato contrasts the creamy mushroom filling nicely. Mushroom Ravioli Sauce Pairing #1 is a comforting and hearty tomato sauce. They are all easy to make and range from simple and comforting to sophisticated and fancy. I wanted to make a sauce that would pair well with mushroom ravioli, but there were so many suitable (and delicious) options, that I couldn’t pick just one or two. For the filling, I used porcini, chanterelle, and lobster mushrooms with ricotta, parmesan and goat cheese. I made ravioli from scratch for the first time (recipe here).
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