Tuesday, November 2, 2010

Mushroom Ravioli with Creamy Kale Sauce

EEEEEEEEEEEEEE!!!! Squeals of joy abound! My first video post! I hope you love it :-)

The Fearless Cook - Mushroom Ravioli from Ross Cauvel on Vimeo.


2 T. butter
1 T. olive oil
1 small onion, diced
3 cloves garlic, minced
1 bunch kale, tough stems trimmed, cut into ribbons
~3/4 c. chicken broth OR white wine
~1/3 c. heavy cream or half and half
salt and pepper and red pepper flakes
fresh chopped parsley
1 lb. frozen good quality mushroom ravioli


In a large Dutch oven over medium high heat, melt the butter and oil. Add the onions and cook for a few minutes, seasoning with salt and pepper. Add the kale and garlic and red pepper flakes and let wilt for a few minutes, stirring occasionally. Add the chicken broth, cover, and cook for 8-10 minutes.


Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli according to package directions. Drain and place in serving dish.


Uncover kale, turn down heat, and stir in cream. Cook for a few minutes, until sauce is thickened and reduced a bit. Taste and adjust seasonings. Ladle sauce over ravioli, top with parsley, serve, and enjoy!


Nate said...

Just absolutely delicious!! And such a beautiful cook and video!! Lovely and wonderful. Straight up.

Sandy said...

I made this with a few modifications. I could not find fresh mushroom ravioli so I used 3 cheese and added fresh cremini mushrooms with the onions. I also used vegetable stock instead of chicken broth. Great recipe!!

Related Posts with Thumbnails