Made mushroom ravioli with a creamy mushroom sauce. Made a quick and easy caprese salad for the side. This was not an all homemade meal but more a Semi-homemade one. While at Trader Joe’s I picked up some Mushroom and spinach premade ravioli. I wanted to try out the flavors before making homemade ravioli which I have made several times with my pasta machine. Admittedly it was rather tasty and think I will be making homemade more ravioli in the future. The sauce I made from scratch and altered a recipe I had found online. The caprese salad was made from fresh basil from my garden, mini heirloom tomatoes I found at Sprouts, little mozzarella balls and an aged balsamic vinegar I found at Trader Joes. Salad was fantastic as fresh herbs from the garden are always a delight. My mushroom sauce could go with any ravioli you have or even on chicken. It is light and very simple.
10-12 oz of Mushrooms-I used cermini and brown, my family loves mushrooms
Splash of red wine-I used some that was in the fridge
Heavy cream-3.5 oz
Butter & olive oil
Slice mushrooms, sauté in a little bit of olive oil and two pat of butter. Add in splash of red wine while cooking. When mushroom are tender add heavy cream and cook down a bit. Toss in pasta and add Parmesan Cheese. Salt and pepper to taste.
As an avid cookbook collector, I have tried to share my love with my daughter. When I have come across a cookbook that I think she will like I try to buy it for her. Amount her collection is a cookbook called “Just 10 Minutes” it was a small little book that had really simple fair that I thought she could make on her own at college. We have been getting her ready for her big move as of late, so we thought we would try another recipe that she could do. She picked this out and was my sous chef in the kitchen. I must admit it was simple and easy, but also very tasty. Very light considering it has cream in it. Husband liked it so much he asked it to be in the rotation of dinners. For the wine I used the Cupcake Vineyard’s Angel Food. Served with a Caesar salad and fresh Parmesan cheese.
7 oz Penne Pasta
1 tbsp olive oil
2 boneless skinless chicken breast
4 tbsp dry white wine
5 tbsp heavy cream
1 cup frozen peas
Fresh chopped parsley for sprinkling
Cook pasta in large pot until tender, cook chicken separately in pan with heated olive oil. Pour wine over chicken and cook on high until almost evaporated. Drain pasta and add to chicken. Add peas and cream. Stir well and cover. Simmer for 2 minutes. Serve with sprinkled parsley.