This second Pasta Prima recipe is an entree dish I'm calling Five Cheese Ravioli with Basil Portabella Mushroom Compote. It's rich and savory, and even vegetarian! Miss E adored it and ate it all (in fact, this was her plate.)
1 package of Pasta Prima Five Cheese Ravioli cooked according to package directions
16 baby portabella mushrooms, sliced
1/4 cup sliced green onions, greens and whites
1/4 cup red wine
1/8 cup cream
2 cloves minced garlic
3 Tbs whole grain prepared brown mustard
1 Tbs basil pesto (homemade is best - here is my recipe)
1 tsp thyme
salt & pepper
Begin by sauteing the mushrooms and garlic over medium-high heat in about 3 Tbs butter, and a little olive oil, salt and pepper until they are browned, about 10 minutes.
Next, add the green onions and cook until softened, lower heat then add the mustard, wine and thyme and stir to combine, letting it bubble gently for 3-4 minutes. Add the pesto and cream, and stir, slightly bubbling to reduce to a thick, creamy consistency. Check for seasoning and add salt and pepper to taste.
Serve with the Five Cheese Ravioli and garnish with parsley and fresh cracked pepper.
The mushroom compote really gives meaty and savory substance to this creamy cheese ravioli, which is delicious!
I have one more really exciting recipe to post tomorrow!