Ravioli With A Creamy Mushroom and Asparagus Sauce is the perfect spring meatless meal. Surprisingly, it is prepared without any cream whatsoever. While cream is not bad as long as it is used sparingly, it is not needed in this delicious pasta recipe that your family and friends will truly love.
Ravioli With A Creamy Mushroom And Asparagus Sauce
Serves 2, adjust the recipe accordingly.
- 1 9 oz. pkg. of fresh mushroom ravioli or agnolotti
- 2 Tbsp. butter plus 1 addition Tbsp.
- 8 oz. mushrooms (I used shiitake and baby bella) stemmed, caps thickly sliced
- 1 – 2 cloves of garlic, minced
- 1/2 lb. fresh asparagus, woody stems removed and remainder cut into pieces
- 1 Tbsp. flour (I use Wondra, a fine milled flour for sauces)
- 1/2 c. white wine
- 1 c. 2% milk
- 1/8 tsp. truffle oil (optional)
- salt and pepper to taste
- grated Locatelli Romano or Parmesan cheese to taste
Add 2 Tbsp. butter to a sauté pan and melt over low heat until it starts to foam. Add the mushrooms in an even layer and cook until they start to turn golden brown, stirring occasionally. Add the garlic and cook another minute then season to taste with salt and pepper. Add the asparagus and cook until tender crisp, 3 to 5 minutes, depending on size.
Remove a few of the mushrooms and the asparagus tips from the pan to be used as garnish and keep warm.
Add wine to the pan, stir to loosen any browned bits and bring to a boil then cook until the liquid almost evaporates. Add the additional tablespoon of butter and when melted sprinkle mushrooms with flour and cook about 30 seconds, stirring frequently. Slowly add milk, stirring until smooth then bring to a boil. Reduce heat and cook 2 minutes or until slightly thick. Add the truffle oil, stir, then taste and adjust the seasonings, if necessary.
Cook the ravioli according to package directions. Drain, reserving 1 cup pasta water.
Add the cooked ravioli to the sauce and toss gently. If the pasta seems dry, slowly add in the reserved pasta water until desired consistency is reached. Divide the ravioli between the plates, top each portion with the reserved asparagus tips and mushrooms. To serve, offer a topping of freshly grated cheese at the table.
You don’t have to sacrifice taste when trying to create healthy meals. Your family and friends will have no idea that this ravioli meal, with its meaty and delicious sautéed mushrooms and fresh asparagus in a wonderful rich and creamy sauce, that you serve them was made with 2% milk instead of cream. What’s more, the mushrooms in both the pasta and sauce, with their meaty texture and taste, are a great ingredient to use when you want to create a meatless meal.
On a personal note, I would like to take this moment on the first day of spring to spread the message to take care, stay safe, stay healthy and be mindful of others. We all need to pull together in these very uncertain and trying times, stick it out as best we can and above all, keep looking forward.