Mushroom ravioli with radicchio cream sauce
This lovely pasta dish delivers complex flavour with simple prep. A velvety cream sauce coats every morsel of delicate dough, which enrobes a savoury porcini mushroom filling. Meanwhile, red-leafed radicchio makes its way from salads into the sauté pan, taking the edge off the bitter chicory for a mild bite that helps to counteract the richness of the sauce. Garnish with chopped fresh parsley, if desired.
Recipe source: pc.ca
INGREDIENTS
• 1 pkg (600 g) PC® Splendido Mushroom Ravioli Traditional Italian Filled Egg Pasta
• 1 tbsp (15 ml) olive oil
• 2 cups (500 ml) sliced radicchio
• 1 clove garlic, minced
• 1 tbsp (15 ml) fresh lemon juice
• 3/4 cup (188 ml) 35% whipping cream
• 1/3 cup (83 ml) grated Parmesan cheese
DIRECTIONS
1. Bring 8 cups (2 L) lightly salted water to a boil in large saucepan. Gently add pasta; cook, stirring occasionally and reducing heat to maintain a gentle boil, until tender but firm, 3 to 4 minutes. Drain, reserving 1/2 cup cooking liquid.
2. Meanwhile, heat oil in large skillet over medium-high heat; cook radicchio, stirring, until beginning to wilt, about 1 minute. Add garlic; cook, stirring, until garlic is fragrant and radicchio is deep golden, 1 to 2 minutes. Add lemon juice; cook, stirring, until liquid is reduced, about 1 minute. Stir in cream; simmer until thickened, about 3 minutes. Stir in cheese.
3. Stir pasta and reserved cooking liquid into sauce until coated. Scrape into serving platter or divide among 4 serving bowls. Serve immediately.
Chef’s Tip: Don’t add oil to pasta water, despite what you may have heard (that it prevents clumping or boiling over, for example). It will only leave the pasta slippery, causing the sauce to run off. All the water needs is salt, for flavour.
Serves 4.
Per serving: 550 calories, fat 31 g (14 g of which is saturated), sodium 810 mg, carbohydrate 52 g, fibre 3 g, sugars 1 g, protein 17 g
Prep time: 10 minutes
Cook time: 5 minutes
Ready in: 15 minutes Difficulty Level: Easy
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