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Cheese Ravioli, a Creamy Pea Puree and Balsamic Mushrooms

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“Easy and quick and a lighter dinner. Now you can make your own ravioli, which I do quite often, but sometimes, I just buy a good quality fresh cheese ravioli - there are so many available these days. A pea puree makes this a bit lighter than a heavier tomato sauce and topped with simple broiled balsamic mushrooms (and yes take advantage of a bottled balsamic vinaigrette) and of course parmesan, make this a great dish. Serve with some fresh tomato slices, your favorite dressing (I happen to like Nakano Seasoned Rice Vinegar (Basil and Oregano) no oil ... healthy and has all the flavor. Then you have to have some crusty bread to top it off. Fifteen minutes and on the table. Now, this is a quick "homemade" dinner, so take a few short cuts. You still get a great homemade dinner on the table in no time.”
READY IN:
25mins
SERVES:
6
YIELD:
24 Raviolis
UNITS:
US

Ingredients Nutrition

  • 1 (9 ounce) package cheese ravioli (please use your favorite, some packages are 10 or 11 oz which is fine. I still use 2 boxes)
  • Mushrooms
  • 2 large portabello mushrooms, thin sliced
  • 12 cup balsamic vinaigrette
  • 1 teaspoon pepper
  • Pea Puree
  • 2 (10 ounce) boxes frozen peas
  • 1 cup heavy cream
  • 12 cup chicken broth
  • 1 small onion, rough chopped
  • 1 tablespoon garlic
  • 18 teaspoon red pepper flakes (or less to taste)
  • 2 tablespoons fresh basil, chopped fine (1 for the sauce, 1 for the garnish)
  • 2 teaspoons butter
  • salt
  • pepper
  • Garnish
  • grated parmesan cheese

Directions

  1. Mushrooms -- After slicing your mushrooms, just place in a small pie plate or pan and top with the vinaigrette and pepper and coat both sides and marinate while you make the pea puree and get the water boiling for the ravioli. Five (5) - 10 minutes is all you need. These will be broiled as the ravioli cooks.
  2. Ravioli -- Just remove from the refrigerator and bring to room temp and get a big pot of boiling water started - well salted.
  3. Pea Puree -- In a medium size sauce pan, add the butter and melt on medium high heat. Add the onion, garlic, and red pepper flakes and cook 4-5 minutes until tender. Add in the thawed peas, 1 tablespoon of the basil. Stir to combine well.
  4. Transfer to either a food processor or a blender. Add in the chicken broth and puree. I don't go too far, I just pulse a few times until creamy, but I still like a little texture to mine. Transfer back to your pan and then back on the heat (medium heat), and add the cream, salt and pepper. Just heat until warm. The sauce is done, just keep warm on a back burner.
  5. Mushrooms and Ravioli -- Broiler should be on to cook the mushrooms and water should be boiling.
  6. To a small sheet of foil or small baking sheet, add your mushrooms and put under the broiler. They only take a couple of minutes per side. I like to cook mine on the second shelf from the top. Just until nice and brown. Once done, just remove and cover with foil until the ravioli is done which will just take a couple of minutes.
  7. In your large pot of medium boiling water, not a hard boil, add the ravioli. Once they begin to float -- they are done, 3-5 minutes is all.
  8. Serving -- I like to serve individual serving plates rather than a large bowl. A few ravioli, the pea puree, the mushroom slices over the top and some fresh grated parmesan and the remaining 1 tablespoon fresh basil.
  9. Some fresh tomato slices and crusty bread and you have a great simple light and healthy dinner. No meat, seafood, poultry, but every bit as good. ENJOY! It is a absolute favorite of mine.

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