Friday, March 12, 2010

Ravioli/Tortellini with Wild Mushroom Sauce

I found this recipe by Anne Burrell in the Food Network Magazine. The original recipe is actually for homemade ravioli, but store bought ravioli or tortellini is just as tasty in my opinion. The first time I made this recipe I went for tortellini since the idea of chicken and prosciutto was more appealing to me, but the second time around I stuck with just cheese ravioli. Both were amazing.

Ravioli/Tortellini with Wild Mushroom Sauce

I also substituted bacon for the pancetta the first time around (since I had bacon on hand). Even though I didn't enjoy the ravioli any more than the tortellini (both were great), I really preferred the pancetta to the bacon. The sauce was less salty and had a nicer texture I thought. If you can't find pancetta, bacon is still a great substitute but definitely go for the pancetta if you can. It will make a big difference.

You can find the original recipe for "Ricotta-Taleggio Ravioli with Wild Mushroom Sauce" here is you’re interested, below is my adapted version using store bought ravioli or tortellini. The great thing about this recipe is it's super quick (I'd say about 30 min)and almost all the ingredients are ones I usually have on hand. I've even made this recipe with that super cheap ravioli you find in the freezer section and it was still good.

Ravioli/Tortellini with Wild Mushroom Sauce


1 9oz package of fresh ravioli or tortellini
Extra-virgin olive oil, for drizzling
1/2 cup diced pancetta
3 cloves garlic, smashed
1 cup each shiitake, oyster and cremini mushrooms, sliced (I only used cremini)
Kosher salt
1 1/2 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup chopped fresh chives


1. For the sauce, drizzle olive oil into a large deep pan. Add the pancetta, or bacon, and garlic and place over medium-high heat. As always, make sure you do not burn the garlic (if you have to lower the heat a little). When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms. (If using bacon you may end up with kind of a lot of bacon grease. Just pour most of it off.)

2. Season the pancetta/bacon and mushrooms with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt and pepper; if necessary (watch the amount of salt if you use bacon).

3. Cook the ravioli/tortellini. Bring a large pot of well-salted water to a boil; add the ravioli and cook for 2-3 minutes less then the recommended cook time of the package (since, like pasta, the ravioli/tortellini will continue to cook in the sauce). Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan.

4. Sprinkle in the cheese and swirl to combine.

Garnish with chives and more cheese.

Is there a better combination then mushrooms, pancetta, and cheese? I don't think so.

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