May 4, 2012

Ravioli and Gnocchi with Creamy Mushroom Sauce Ingredients: Favorite ravioli - 1/2 package Favorite gnocchi - 1 package Bunch of baby portabella mushrooms, sliced 2 cloves garlic, peeled and minced 1 shallot, peeled and diced 1 tablespoon butter Olive oil Small bunch fresh Italian parsley, chopped Few leaves of fresh sage, chopped 1/4 cup chicken stock 1/4 cup half & half A handful of grated Parmesan cheese To Make: In a large pot, bring 4 quarts water to boil for the pasta. Add in the ravioli first, cook for 1 minute, and then add the gnocchi. You want them to finish at the same time. Drain. In a large skillet, heat up the butter with a splash of olive oil on medium heat.  Add in the shallot and garlic. Saute for a few minutes until softened.  Add in the mushrooms and allow to brown. Do not stir as much so they can brown on both sides. Should take a few minutes. Add in the sage and stir. Add in the chicken stock and half & half, and allow to simmer for a few minutes. Add in half of the Parmesan cheese. Stir occasionally until thick and creamy.  Season with salt and pepper.  In large serving bowls, divide the pasta and pour the mushroom sauce over and sprinkle with parsley and the rest of the Parmesan cheese.  Enjoy!

Ravioli and Gnocchi with Creamy Mushroom Sauce

Ingredients:

  • Favorite ravioli - 1/2 package
  • Favorite gnocchi - 1 package
  • Bunch of baby portabella mushrooms, sliced
  • 2 cloves garlic, peeled and minced
  • 1 shallot, peeled and diced
  • 1 tablespoon butter
  • Olive oil
  • Small bunch fresh Italian parsley, chopped
  • Few leaves of fresh sage, chopped
  • 1/4 cup chicken stock
  • 1/4 cup half & half
  • A handful of grated Parmesan cheese

To Make:

  1. In a large pot, bring 4 quarts water to boil for the pasta. Add in the ravioli first, cook for 1 minute, and then add the gnocchi. You want them to finish at the same time. Drain.
  2. In a large skillet, heat up the butter with a splash of olive oil on medium heat. 
  3. Add in the shallot and garlic. Saute for a few minutes until softened. 
  4. Add in the mushrooms and allow to brown. Do not stir as much so they can brown on both sides. Should take a few minutes.
  5. Add in the sage and stir. Add in the chicken stock and half & half, and allow to simmer for a few minutes. Add in half of the Parmesan cheese. Stir occasionally until thick and creamy. 
  6. Season with salt and pepper. 
  7. In large serving bowls, divide the pasta and pour the mushroom sauce over and sprinkle with parsley and the rest of the Parmesan cheese. 
  8. Enjoy!

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mushrooms ravioli gnocchi mushroom sauce sage parsley pasta recipe food shallot garlic