Herby Buttered Balsamic Mushroom Ravioli

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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 1246kcal

Ingredients

Cucumber Water:

  • 24 oz Cold Water
  • 8 slices Cucumber
  • Ice cubes

French Onion and Mushroom Soup:

  • 2 TBSP Butter
  • 1 Yellow onion thinly sliced
  • 1/2 tsp Honey
  • 1/2 cup Dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1.5 cloves Garlic minced or grated
  • 1 cup Cremini mushrooms or wild mushrooms sliced
  • 1/2 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 1/2 tsp Honey
  • 3 cups Chicken broth
  • 1 tsp Worcestershire sauce (or soy sauce)
  • 1 Bay leaf
  • Salt and pepper
  • 2 slices French bread
  • 1 cup Gruyère cheese shredded

Herby Buttered Balsamic Mushroom Ravioli:

  • 8 oz Cheese ravioli
  • 1 TBSP Extra virgin olive oil
  • 1/2 Shallot thinly sliced
  • 4 oz Mushrooms sliced
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Butter
  • 1 clove Garlic smashed
  • 1 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 1.5 TBSP Balsamic vinegar
  • Fresh dill
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Instructions

Cucumber Water

  • In a pitcher, combine cold water and thinly sliced cucumber.
  • Let the cucumber water sit in the refrigerator for about 30 minutes to allow the flavors to infuse. Serve the cucumber water in glasses with ice cubes and cucumber slices for garnish

French Onion and Mushroom Soup:

  • Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add the wine, a little at a time until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the wine and the onions are deeply caramelized.
  • Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.
  • Meanwhile, preheat the oven to 400° degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.
  • Ladle the soup into oven-safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme.

Herby Buttered Balsamic Mushroom Ravioli:

  • 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, 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 a splash (about 1/4 cup) of the pasta cooking water. Cook for 2 minutes. Remove from the heat and discard the garlic cloves.
  • Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy with soup and cucumber water!

Nutrition

Calories: 1246kcal | Carbohydrates: 102g | Protein: 50g | Fat: 67g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 3099mg | Potassium: 821mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1609IU | Vitamin C: 17mg | Calcium: 831mg | Iron: 17mg

Herby Buttered Balsamic Mushroom Ravioli

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 45 minutes
Servings 2
Calories 1246 kcal

Ingredients
 
 

Cucumber Water:

  • 24 oz Cold Water
  • 8 slices Cucumber
  • Ice cubes

French Onion and Mushroom Soup:

  • 2 TBSP Butter
  • 1 Yellow onion thinly sliced
  • 1/2 tsp Honey
  • 1/2 cup Dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1.5 cloves Garlic minced or grated
  • 1 cup Cremini mushrooms or wild mushrooms sliced
  • 1/2 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 1/2 tsp Honey
  • 3 cups Chicken broth
  • 1 tsp Worcestershire sauce (or soy sauce)
  • 1 Bay leaf
  • Salt and pepper
  • 2 slices French bread
  • 1 cup Gruyère cheese shredded

Herby Buttered Balsamic Mushroom Ravioli:

  • 8 oz Cheese ravioli
  • 1 TBSP Extra virgin olive oil
  • 1/2 Shallot thinly sliced
  • 4 oz Mushrooms sliced
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Butter
  • 1 clove Garlic smashed
  • 1 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 1.5 TBSP Balsamic vinegar
  • Fresh dill

Instructions
 

Cucumber Water

  • In a pitcher, combine cold water and thinly sliced cucumber.
  • Let the cucumber water sit in the refrigerator for about 30 minutes to allow the flavors to infuse. Serve the cucumber water in glasses with ice cubes and cucumber slices for garnish

French Onion and Mushroom Soup:

  • Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add the wine, a little at a time until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the wine and the onions are deeply caramelized.
  • Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.
  • Meanwhile, preheat the oven to 400° degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.
  • Ladle the soup into oven-safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme.

Herby Buttered Balsamic Mushroom Ravioli:

  • 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, 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 a splash (about 1/4 cup) of the pasta cooking water. Cook for 2 minutes. Remove from the heat and discard the garlic cloves.
  • Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy with soup and cucumber water!

Nutrition

Calories: 1246kcalCarbohydrates: 102gProtein: 50gFat: 67gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 201mgSodium: 3099mgPotassium: 821mgFiber: 8gSugar: 18gVitamin A: 1609IUVitamin C: 17mgCalcium: 831mgIron: 17mg
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