They look luscious don’t they? Rich, huge, decadent ravioli, just barely touched with an intensely flavored, yet extremely light tomato sauce. I love ravioli. I love mushrooms. Mushroom ravioli is a natural progression from those two factors. Unfortunately, I made a fatal error with these. I discovered that neither my wife or I can stand dried mushrooms.
The recipe for these ravioli looked and sounded wonderful, the end result was more like a combination of fish and shoe-leather covered in n absolutely wonderful sauce, though not wonderful enough to hide the flavor of the dried mushrooms.
In that bent, I’ll post the recipe for the sauce here. It would be wonderful on nearly any pasta, and will definitely top our next attempt at ravioli. I’ll wait to post the ravioli recipe until I get it right, I honestly wouldn’t recommend these, they just weren’t as good as they look.
Grape Tomato Sauce Recipe
Ingredients
- 1 pkg grape tomatoes, halved
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup chicken or vegetable stock
- Salt and pepper to taste
Instructions
- Sauté tomatoes in olive oil until heated through. Add stock, salt and pepper, reduce by 1/4. Mix in butter and remove from heat. Toss with your favorite pasta and enjoy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 292mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
What I would have done differently had I thought of it at the time:
I would’ve used fresh shitake’s… blech
Also, a little fresh basil tossed in the sauce at the last moment would be incredible.
Yeah, I dunno. Ain’t no expert with the murshrooms. But I don’t think I’d use dried murshrooms where I’d eat them directly. Like mebbe for stews & sauces? Too much flavor & texture in there. Bacon might have helped …
I agree, I can never get dried mushrooms to hydrate enough to be edible. Though this sauce looks divine!
You should try sun-dried tomatoes packed in olive oil – they are much sweeter and softer than the ones you have to rehydrate – the ones already in jar of oil are DIVINE!
Dried mushrooms are intense — best used either ground up in stew or sauce, or to flavor liquid (and then be discarded). I use them in mushroom risotto, combined with fresh mushrooms. But hey, how else do we learn but to experiment?!
I love mushrooms when they are fresh! I don’t like them reconstituted or in oil or in water or anything! My little boy used to eat shiitake mushrooms like candy! I had to rein him in to make our dinner!
Biggles,
Bacon’s pretty much your answer for everything, isn’t it?
Lisa,
Tea from TeaAndCookies gave me a suggestion I’ll be attempting next week, but not on so grand a scale!
Jenn,
Ummm, I like the fresh grape tomatoes, they’re in season ’round here and absolutely wonderful.
Lydia,
I’ve been thinking the same thing. I bought a lot of them, so I’m going to find some way to use them!
tommiea,
I always give everything at least three chances, so we’ll see