Mushroom Ravioli with Tomato-Basil Cream Sauce

Name: Mushroom Ravioli with Tomato-Basil Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups portabella mushrooms, minced fairly fine; 2 cups crimini; oyster mushrooms, minced fairly fine,; 4 cups any combo of other mushrooms, minced; 2 tbsp. fresh chopped basil, divided; 2 tbsp. sesame oil; 2 shallots, finely minced; 2 lg. cloves garlic, finely minced; 1/4 cup wine; 1/2 cup freshly grated parmesan; Egg pasta dough; 1/4 cup sundried tomatoes, soaked in hot water; 2 hours before use; overnight in refrigerator; 1 cup tomato concasse*; 2 tbsp. fresh chopped basil; 1/2 cup olive oil; 1/4 cup orange juice; 1/4 cup heavy cream

Servings: persons

2 cups portabella mushrooms, minced fairly fine
2 cups crimini
oyster mushrooms, minced fairly fine,
4 cups any combo of other mushrooms, minced
2 tbsp. fresh chopped basil, divided
2 tbsp. sesame oil
2 shallots, finely minced
2 lg. cloves garlic, finely minced
1/4 cup wine
1/2 cup freshly grated parmesan
Egg pasta dough
1/4 cup sundried tomatoes, soaked in hot water
2 hours before use
overnight in refrigerator
1 cup tomato concasse*
2 tbsp. fresh chopped basil
1/2 cup olive oil
1/4 cup orange juice
1/4 cup heavy cream

1
Mushroom ravioli: Saute shallots until clear; add garlic, mushrooms and 1 tbsp.
2
basil.
3
Saute until mushrooms lose most of their water, and keep stirring to evaporate juices, approximately 5 minutes total.
4
When mushrooms are about 1/2 the volume they were, add wine and cook down another few minutes.
5
Remove from pan and allow to cool.
6
Before using, squeeze out excess moisture, which can be added to sauce.
7
Toss with parmesan and the remaining fresh basil.
8
Use a plain egg pasta dough rolled out to 1/4-inch or less.
9
Make rather large ravioli to serve as appetizers, allowing 2 to a plate.
10
Boil immediately for 4 to 5 minutes or allow to dry before using.
11
Tomato-Basil cream sauce: In a saucepan heat tomato concasse with reconstituted sundried tomatoes.
12
Cook until a thick liquid is formed.
13
Process in food processor or blender and strain.
14
Return to food processor and add oil, orange juice, basil and then cream until desired color is reached.
15
Not too much cream, of course.
16
Serve immediately with ravioli above.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups portabella mushrooms, minced fairly fine, 2 cups crimini, oyster mushrooms, minced fairly fine,, 4 cups any combo of other mushrooms, minced, and more.

Yes, Mushroom Ravioli with Tomato-Basil Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!