Portabella Mushroom Ravioli

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

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Recipe Ideas

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Brown Butter and Sage Mushroom Ravioli

Ingredients (4 servings):

  • 1 package Louisa Mushroom Ravioli
  • 1 stick of salted butter (4 oz)
  • 2 Tbsp fresh sage, finely chopped
  • ½ cup parmesan cheese

Directions:

  • Bring 4 quarts of water to a boil and blanch ravioli for 5 minutes on medium heat.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Butter will turn caramel color after 3 or 4 minutes. Turn heat off and fold in sage.
  • Strain ravioli and arrange on serving plates. Sprinkle with parmesan cheese then coat ravioli with brown butter sage sauce.

Mushroom Ravioli With Butter Sauce

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen pasta
  • 6 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • ½ teaspoon freshly ground black pepper
  • chopped fresh herbs such as chives, basil, rosemary, thyme and mint (optional)

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In same saucepot, melt butter over medium heat. Remove saucepot from heat. Add pasta and gently fold in cheese and pepper. Sprinkle with herbs, if using.

Mushroom Ravioli With Chicken Marsala

Ingredients (4 servings):

  • 1 package (18 ounces) Louisa frozen mushroom ravioli
  • 12 ounces thinly-sliced fresh chicken breast (about 3 fillets)
  • salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • ½ (8-ounce) package baby bella (cremini) mushrooms, sliced (about 2 cups)
  • 1 large shallot, minced (about 1/3 cup)
  • 1 tablespoon fresh thyme leaves
  • ⅓ cup dry Marsala wine
  • 1 tablespoon cold butter

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes.
  • Meanwhile, sprinkle both sides of chicken with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and cook 3 minutes or until browned, turning once halfway through cooking. Transfer chicken to cutting board.
  • In same skillet, add mushrooms, shallot, thyme and 1/2 teaspoon salt and cook 3 to 4 minutes, stirring frequently. Meanwhile, cut chicken into 1/2-inch-thick strips. Add Marsala and return chicken to skillet. Cook 1 to 2 minutes or until chicken loses its pink color throughout and sauce thickens slightly, stirring. Remove skillet from heat.
  • Drain ravioli, then return to same saucepot. Add mushroom mixture and butter; fold in butter until butter melts.

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