Prep 10 mins
Cook 20 mins
This is a rich alternative to marinara sauce - serve this with a salad and some crusty bread, and you have a very pleasant dinner. A wok is a great dish to use for this - you can saute the vegetables and simmer the pasta in the same dish.
- 1 onion, sliced
- 1⁄2 lb mushroom, chopped
- 2 tablespoons oil
- 2 cloves garlic, crushed
- 2 tablespoons flour
- 1 3⁄4 cups beef broth
- 1⁄3 cup red wine
- 3 tablespoons parsley
- 1 teaspoon basil
- 1⁄4 teaspoon pepper
- 1 lb meat ravioli
- Heat oil and saute onion, mushrooms, and garlic.
- Stir in flour and blend.
- Add broth, wine basil, parsley, and pepper.
- Bring the mixture to a boil, add the pasta, and cook until tender.
My son and I enjoyed this dish very much but my daughter didn't really care for it. I used cheese ravioli since they are preferred over the meat ravioli but otherwise followed the recipe. This reminded me somewhat of French onion soup.
This dish is terrific! What a nice combination of flavors and so easy to make! We had some leftover steak that I sliced thin and sauteed with the onions, garlic and mushrooms. I think i would use a little more wine next time. This is a keeper!
I am completely impressed with how this dish looks and tastes! I had made some homemade ravioli and was not in the mood for red tomato sauce, so I decided to try this-which is now my favorite way to eat ravioli!!! The only change I made was to use white wine (again, not in a red mood). Thank you for this excellent recipe Chris!