Mushrooms and Asparagus this recipe combines the delicate flavors of asparagus and earthy notes of mushrooms in a luxurious creamy sauce, perfectly complementing the pillowy pasta ravioli. It’s a simple yet impressive dish for a romantic dinner or a cozy weeknight meal.
Ingredients:
- 1 (9-ounce) package fresh cheese ravioli (or your preferred filling)
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (cremini, portobello, shiitake, or a combination)
- 8 ounces asparagus, trimmed and cut into bite-sized pieces
- 2 shallots or 1/4 cup red onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream (or milk for a lighter sauce)
- 1/4 cup grated parmesan cheese (or pecorino romano)
- 2 tablespoons chopped fresh parsley (or chives)
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions, usually for 3-5 minutes for fresh ravioli. Drain the ravioli and set them aside.
- Sauté the Mushrooms and Asparagus: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until golden brown and softened. Season with a pinch of salt and pepper.
- Add Asparagus and Aromatics: Push the cooked mushrooms to one side of the pan. Add the chopped shallots (or red onion) and minced garlic to the empty side of the pan. Sauté for 1 minute until fragrant. Stir in the asparagus pieces and cook for an additional 2-3 minutes, or until tender-crisp.
- Deglaze with Wine (Optional): If using white wine, pour it into the pan and simmer for a minute, scraping up any browned bits from the bottom. Let the wine reduce slightly.
- Create the Creamy Sauce: Stir in the heavy cream (or milk) and grated parmesan cheese. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened. Season with salt and pepper to taste.
- Combine and Serve: Gently toss the cooked ravioli, mushrooms, and asparagus into the creamy sauce. Heat everything through for another minute.
- Garnish and Enjoy: Plate the ravioli and creamy sauce mixture. Garnish with chopped fresh parsley (or chives) and an extra sprinkle of parmesan cheese (optional). Serve immediately and enjoy!
Tips:
- Reserve some of the pasta water before draining the ravioli. You can add a splash of this starchy water to the creamy sauce if it seems too thick.
- For a richer flavor, use browned butter instead of olive oil to sauté the mushrooms. Simply melt the butter in the pan over medium heat and cook until it turns golden brown and nutty.
- If you don’t have white wine, you can substitute it with chicken broth.
- Feel free to add other vegetables to the mix, such as chopped broccoli florets, cherry tomatoes, or peas.
- You can use frozen asparagus for convenience. Simply thaw the asparagus before adding it to the pan.
- Make it vegetarian by using vegetable broth and omitting the parmesan cheese. You can also use a plant-based cream alternative for the heavy cream.
With these tips and variations, you can customize this recipe to your liking and create a delicious and satisfying meal.
Ravioli with Creamy Mushrooms and Asparagus: A Delightful Dinner
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