Mushroom Ravioli

ByThe Reverend Katherine

Mushroom Ravioli-

A new week ahead, lets start it with something delicious. But, before we start cooking I’d like to take a moment to say a BIG Thank you to all who sent me such loving messages and warm hugs last week after the email reminder fiasco. I felt them all and I am blessed by your bloggy friendships. I am happy the new reminder system is now in place and will be available for your opt in ( for reminders only) on each Thursday hop. You can still sign up at last weeks hop if you would like a reminder from now on.

mushroom ravioli katherines cornerWhat You Need

1 (16 oz.) Package frozen ravioli (your choice)

1/4 Cup butter

1 1/2 Cup mushrooms (Button or Portobello, sliced)

1 tsp Black pepper

1/4 tsp Garlic powder

1/4 Cup all-purpose flour (you may need more if you like it thicker)

4 Cups stock (chicken, beef or vegetable, your choice)

1/4 tsp Salt (optional)

1/2 tsp Dry rosemary

1/4 tsp Dry thyme

Parmesan cheese (grated) optional

Saucepan

Small bowl

Whisk

Before you Start– Clean your mushrooms with a tea towel, or paper towel (do not use water) and prepare your favorite ravioli for cooking according to directions. Cook your ravioli while the mushroom sauce is in the final stage of cooking.

Lets Make It! Melt the butter in a saucepan over medium high heat, add the mushrooms, garlic powder and salt, reduce heat to low and simmer until liquid has almost evaporated ( about 15 minutes), stir often ( be careful not to burn it). Then add one cup of stock and stir well to combine. In a bowl add flour and about 3 tablespoons of broth, a little at a time whisking until creamy (add more broth if needed). Add to mushroom mixture, stir and let cook for about 5 minutes. Add about 1 cup of stock, stirring well until combined, add rosemary, thyme and black pepper then add in the remaining stock and mix thoroughly. Reduce the heat to medium-low, and simmer until it reaches your desired thickness ( 15-30minutes) stirring often. Pour over your cooked and drained ravioli.

Sprinkle with fresh Parmesan cheese if desired

Serves 4

 

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“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV  

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21 Comments

  1. Hey Katherine! I found your link at The Best Blog Recipes and wanted to let you know how amazing I think this ravioli recipe looks! I want to invite you to my link party to post this recipe for others to see!

    Reply

  3. This looks really tasty, I would love for you to add it to My Tasty Spot Tuesday
    Thanks for sharing,
    Hugs
    Karren

    Reply

  4. OMG; these look soooo good! If you can believe it, I still haven’t had lunch and I’m starving! I love mushrooms and ravioli! It only seems fitting to put them together ;o)

    Reply

  13. Sounds delicious! Mushrooms are great for the immune system so I’ve been eating them like crazy this winter. I’ll have to add this dish to the rotation.

    Reply

  20. I love ravioli and I love mushrooms but I’ve never made this before. Dying to try it.

    Reply

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