I feel like this might be the busiest week of my life. I am working on completing my next big project, and the deadline is at the end of the week. I didn’t have a lot of time to cook for my husband Lulu, so I made a quick and easy mushroom tomato pasta sauce to go with pan-fried store-bought ravioli. Finished with a dash of cream, it’s just homemade enough to be proud of!
1. Info for Mushroom Tomato Pasta Sauce Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 2
- Calories: unavailable
2. Ingredients for Mushroom Tomato Pasta Sauce Recipe
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2½ cups button mushrooms
- ½ yellow onion, chopped
- 2 cloves garlic, finely minced
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 8 ounces store-bought ravioli
- ¾ cup vegetable broth
- 2 tablespoons heavy cream
- ¼ teaspoon black pepper, freshly ground
- 3 sprigs fresh oregano
- 2 tablespoons flat-leaf parsley leaves, coarsely chopped
- Boiling the ravioli: Bring about 3 quarts of water to a boil. Add the ravioli, bring back to a boil, then immediately lower the heat to a gentle boil. That way the pasta will cook all the way through. Cook the pasta for about 3-4 minutes total until the ravioli floats to the surface. Drain (do not rinse) and let stand in a colander.
- Making pasta sauce: Finely chop 1 cup mushrooms and cut the rest into thick slices lengthwise. Heat the oil in a large pot. Add the onions and oregano and cook over low heat for about 8 minutes, stirring frequently to prevent the onions from burning, until the color is evenly golden brown. Add the chopped mushrooms and sauté for 2 minutes. Add the tomatoes and vegetable broth; bring the sauce back to a boil, then simmer for 20 minutes, stirring occasionally, until the sauce thickens. Discard the oregano. Using an immersion blender, purée the sauce until smooth. Season with salt and pepper. Set aside.
- Cooking the mushrooms: In a large non-stick pan, heat 1 tablespoon olive oil. Add the garlic and sauté them until fragrant. Add the sliced mushrooms and sauté for 2-3 minutes. Transfer to a plate.
- In the same pan, heat 1 tablespoon oil. Add butter and the ravioli. Toss them by moving the pan in a circular motion (the pan should be lifted at a low angle to facilitate the movement). Season with salt and pepper. Add the mushroom tomato sauce to the pan. Bring to a boil and add a dash of cream. Add parsley. Add the mushroom slices, cover and decrease the heat; let simmer for about 5 minutes. Adjust seasoning if necessary.
- Serve warm.
- Bon appétit!