RAVIOLI WITH PORT WINE AND MUSHROOM SAUCE
PG tested
When making the sauce, the consistency should not be quite as thick as a gravy, though not watery either. If you can run your spoon through the pan and see some separation before the sauce runs back together, it’s perfect. 2 teaspoons cornstarch 1 cup plus 2 teaspoons vegetable broth, divided Kosher salt, divided 1 pound ravioli
½ cup butter
1 large shallot, thinly sliced
8 ounces baby bella mushrooms, ends trimmed and thinly sliced
1 teaspoon finely chopped rosemary
Freshly ground pepper, to taste
½ cup fine ruby port Grated Parmigiano-Reggiano, to garnish
In a small bowl, make a slurry with the cornstarch and 2 teaspoons of broth. Stir well, making a thin, watery paste, and set aside.
Bring a large pot of water to a boil. Add the ravioli. Add salt and cook according to package directions. Reserve ¼ cup of the pasta water before draining. Drain well. In the meantime, in a large 12-inch skillet with deep sides, melt butter over medium heat.
Add shallot, mushrooms and rosemary, and season with salt and pepper, stirring well to coat the mushrooms. Cook, stirring often, until shallots soften and mushrooms are tender, about 10 minutes. Remove the skillet from heat to add the port. Scrape the bottom of the pan to deglaze any flavorful brown bits that may have accumulated. Raise heat to high and bring wine to a full boil.
Then allow it to reduce, stirring occasionally, until it just barely covers the shallots in a little more than a glaze, 5 to 7 minutes. Add 1 cup of vegetable broth and stir to combine. Bring broth to a boil, and then reduce heat to a simmer. Add slurry and stir continuously to combine. Continue to cook, raising heat if necessary, to thicken sauce just a bit, 1 to 2 minutes. Turn off the heat. Taste and adjust seasonings if necessary.
Add cooked ravioli to the skillet and gently fold sauce over it. Add reserved pasta water, 1 tablespoon at a time if you need to thin the sauce. Serve hot with freshly grated cheese and a good rustic bread.
Serves 4 to 6. — “Simple, Elegant Pasta Dinners: 75 Dishes With Inspired Sauces” by Nikki Marie (Page Street Publishing Co.; Sept. 17, 2019; $21.99)