Mushroom Ravioli
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.
What 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
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!
Hey Katherine… this mushroom ravioli looks so delicious! Would love for you to link up with me this weekend if you haven’t already Shauna @ The Best Blog Recipes
This looks really tasty, I would love for you to add it to My Tasty Spot Tuesday
Thanks for sharing,
Hugs
Karren
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)
This looks delicious Katherine! I have “pinned” it to my recipe board. Hope you are having a great week.
This looks delicious Katie! I have not eaten mushrooms recently so it would be good to try this. Thanks for sharing on Creative Monday and have a wonderful week.
Hi, Katie
This looks so yummy. I am going to give this a try.
Hugs,
Vanessa
thanks! I’ve just started back to cooking again, will try it.
Now…..I’m hungary! Sounds yummy!!~~Angela
That rich … excellent recipe …!
You post the best recipes. This one is an easy-to-do also, my favorite kind. Thank you.
This looks like a great ravioli recipe! =)
Hugs,
Melissa
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.
Sounds tasty! I used to despise mushrooms, but now I really like them.
Is it strange that I haven’t had breakfast yet, but now I’m craving mushroom ravioli? 🙂
Looks delish! I will try this. Thanks for sharing and for the shout out 🙂
That’s a dandy of a share!
I have a bag of frozen ravioli in the freezer. I know what we’re having for supper this week!!
Looks delicious and thank you so much for sharing. I knew you would get the e-mail reminders worked out and seriously you are the best Katherine!! 🙂
I love ravioli and I love mushrooms but I’ve never made this before. Dying to try it.
I love pasta and mushrooms. This looks YUMMY…thanks for sharing the recipe!