They look luscious don’t they? Rich, huge, decadent ravioli, just barely touched with an intensely flavored, yet extremely light tomato sauce. I love ravioli. I love mushrooms. Mushroom ravioli is a natural progression from those two factors. Unfortunately, I made a fatal error with these. I discovered that neither my wife or I can stand dried mushrooms.
The recipe for these ravioli looked and sounded wonderful, the end result was more like a combination of fish and shoe-leather covered in n absolutely wonderful sauce, though not wonderful enough to hide the flavor of the dried mushrooms.
In that bent, I’ll post the recipe for the sauce here. It would be wonderful on nearly any pasta, and will definitely top our next attempt at ravioli. I’ll wait to post the ravioli recipe until I get it right, I honestly wouldn’t recommend these, they just weren’t as good as they look.
- 1 pkg grape tomatoes, halved
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup chicken or vegetable stock
- Salt and pepper to taste
Sauté tomatoes in olive oil until heated through. Add stock, salt and pepper, reduce by 1/4. Mix in butter and remove from heat. Toss with your favorite pasta and enjoy.
What I would have done differently had I thought of it at the time:
I would’ve used fresh shitake’s… blech
Also, a little fresh basil tossed in the sauce at the last moment would be incredible.