Ravioli In Creamy Tomato Mushroom Sauce Food

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI IN MUSHROOM-CREAM SAUCE

Steps:

• While the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese.
• Prepare ravioli according to package directions. While the ravioli is cooking, melt butter in large pan over medium-high heat.
• Add mushrooms, green onions, garlic cloves, and dried Italian seasoning. Saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. Season with pepper.
• Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil.
• Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese and salt. Stir in ravioli, tossing to coat.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
• Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
• Drain the ravioli, reserving 1/2 cup of the cooking water.
• Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
• Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
• For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
• Return the sauce to a simmer and season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cook ravioli in microwave according to package directions.
• While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
• Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE

Steps:

• In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
• Sprinkle with flour; cook, stirring for 1 minute.
• Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
• Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
• Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
• Drain and return to pot.
• Add sauce, cheese, basil and parsley; stir untill cheese melts.