2011 is going to be filled with flavorful recipes. This one is easy, a great main dish or equally good as a chic side-dish. This will impress your family and guests. It’s vegetarian, easy to prepare and absolutely delicious. Preparation time is three minutes, five or so to boil the water and cook time about eight. In no time at all you can serve a lovely meal for the table and it is filling so it fits right in with the winter nights. Give this a try and let me know how you liked this nutty flavored pasta.
Theresa’s Portobello Mushroom Ravioli
1 package portobello mushroom slices (found in your produce section in the grocery store)
1 stick butter
2 cloves of garlic minced or pressed
1/2 package frozen portobello mushroom ravioli
salt & ground pepper to taste
2 cups fresh baby spinach
1) Heat sauté pan and add in 3/4 stick butter.
2) Boil pot of water to cook pasta. Salt the water as soon as it boils. The package indicated 2-4 minutes cook-time, however it took about twice as long on my electric range. Test to make sure it is done.
3) As soon as the butter bubbles and a little spot turns golden brown, add in the mushroom slices. Reduce the heat to medium after adding the mushrooms. Cook about three minutes and turn over. Brown evenly on both sides.
4) Place six to seven mushrooms into the serving dish. Add the baby spinach on top. Turn off the sauté pan and keep a few pieces (by slicing them) of mushrooms in the pan.
5) Add the remaining butter and add in the cooked ravioli. Toss about to coat them and add in the spinach and mushrooms from the serving dish. Toss and then return to serving dish.
6) Salt and Pepper to taste and sprinkle with parmesan cheese. Serve small portions as this is filling and rich.
