Ravioli with Caramelized Mushrooms and Brussels Sprouts

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Ravioli filled with anything other than the typical ricotta makes for such an interesting meal, but there’s often a question of what to pair it with. Most versions besides meat tend to marry best with a light garlic and oil based sauce so they don’t compete with the goodness inside.

Sliced white mushrooms were a great complement to these particular portabella and provolone pillows. I mean, what goes better with mushrooms then well, another variety of mushrooms? To further develop the earthy flavor, I added shredded brussels sprouts which almost melted into dish; a great way to sneak in a green veggie without a whole lot of intimidation!

The caramelization brings out an incredible richness, while a finish of balsamic vinegar offers a welcomed tangy element. Feel free to replace these with any ravioli of your choice. This combo plays very well with others.

Ingredients:

1 (9 oz.) package portabella mushroom and provolone ravioli (or any ravioli/ pasta of choice)

1 (10 oz.) package sliced white mushrooms

3 cups shredded brussels sprouts

3 tablespoons diced yellow onion

1 teaspoon crushed garlic

4 tablespoons olive oil, divided

1 tablespoon marsala wine

1 tablespoon balsamic vinegar

1/2 teaspoon plus a pinch of kosher salt

1/2 teaspoon dried parsley

1/4 teaspoon pepper

Parmesan cheese for garnish, optional

Instructions:

Boil water and prepare ravioli according to instructions.

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In the meantime, saute 3 tablespoons garlic and onions in olive oil over medium heat.

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You’ll want them slightly golden.

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Add brussels sprouts.

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Push brussels sprouts aside and add remaining tablespoon olive oil.

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Add mushrooms.

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Sautee over medium-low heat until vegetables are caramelized.

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Pour in marsala wine.

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Turn up heat to cook off alcohol.

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Reduce heat to low and season with salt,

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Pepper,

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And parsley.

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Gently fold in ravioli.

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Finish with balsamic vinegar.

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Top with parmesan if desired.

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Eat and enjoy a healthy serving of veggies!
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