Balsamic Mushroom Ravioli

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 868kcal

Ingredients

Side Salad

  • 1/4 cup Cucumber sliced
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Ravioli

  • 2 TBSP Extra-virgin olive oil
  • 1 Shallot thinly sliced
  • 4 oz Mushrooms sliced
  • Kosher salt
  • Black pepper
  • 2 TBSP Butter
  • 2 cloves Garlic smashed
  • 1/2 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 3 TBSP Balsamic vinegar
  • 6 oz Cheese ravioli
  • 2 slices Crusty bread toasted

Pomegranate Spritzer

  • 8 oz Pure Pomegranate juice
  • 16 oz Sparkling water
US Customary - Metric

Instructions

  • Prep cucumber and tomato per instruction above. Place the spring mix in a bowl with cucumber and tomato on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
  • Make vinaigrette: Whisk together ingredients for the vinaigrette with salt and pepper to taste.
  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
  • Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden brown, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
  • Add the balsamic and reserved pasta water as needed (about 1/4 cup). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
  • Dress the salad. Toast the bread.
  • Divide the ravioli among bowls and spoon the mushroom sauce over top.
  • Mix together the pomegranate juice and sparkling water.
  • Serve the ravioli with salad, bread, and pomegranate spritzer (serve over ice if desired).

Notes

Pro Tips: Many grocery stores have packaged fresh ravioli, choose your favorite they come frozen in a variety of flavors.

Nutrition

Calories: 868kcal | Carbohydrates: 97g | Protein: 23g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 1099mg | Potassium: 826mg | Fiber: 6g | Sugar: 27g | Vitamin A: 3692IU | Vitamin C: 21mg | Calcium: 130mg | Iron: 13mg

Balsamic Mushroom Ravioli

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 868 kcal

Ingredients
 
 

Side Salad

  • 1/4 cup Cucumber sliced
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Ravioli

  • 2 TBSP Extra-virgin olive oil
  • 1 Shallot thinly sliced
  • 4 oz Mushrooms sliced
  • Kosher salt
  • Black pepper
  • 2 TBSP Butter
  • 2 cloves Garlic smashed
  • 1/2 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 3 TBSP Balsamic vinegar
  • 6 oz Cheese ravioli
  • 2 slices Crusty bread toasted

Pomegranate Spritzer

  • 8 oz Pure Pomegranate juice
  • 16 oz Sparkling water

Instructions
 

  • Prep cucumber and tomato per instruction above. Place the spring mix in a bowl with cucumber and tomato on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
  • Make vinaigrette: Whisk together ingredients for the vinaigrette with salt and pepper to taste.
  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
  • Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden brown, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
  • Add the balsamic and reserved pasta water as needed (about 1/4 cup). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
  • Dress the salad. Toast the bread.
  • Divide the ravioli among bowls and spoon the mushroom sauce over top.
  • Mix together the pomegranate juice and sparkling water.
  • Serve the ravioli with salad, bread, and pomegranate spritzer (serve over ice if desired).

Notes

Pro Tips: Many grocery stores have packaged fresh ravioli, choose your favorite they come frozen in a variety of flavors.

Nutrition

Calories: 868kcalCarbohydrates: 97gProtein: 23gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 76mgSodium: 1099mgPotassium: 826mgFiber: 6gSugar: 27gVitamin A: 3692IUVitamin C: 21mgCalcium: 130mgIron: 13mg
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