Recipe by Toby Jermain
This is another one of my 'mystery' recipes. I have no idea where I found it, but it sure tastes good.
Top Review by adopt a greyhound
I made fresh ravioli to use in this recipe using Recipe #16445 and Recipe #288125. I liked the sauce but was way too thick for us. I only made half a recipe but didn't have tomato or portabella mushrooms otherwise made as written. We did use 1 lb. shrimp for the two of us.
- 1 lb tortellini or 1 lb cheese ravioli (fresh or frozen)
- 1 bunch fresh spinach, thoroughly washed,stemmed,and very coarsely chopped
- 1 lb thin fresh asparagus, trimmed and cut into 2 inch lengths
- 1 cup lightly packed chopped fresh parsley leaves
- 1⁄2 cup chopped fresh basil leaf
- 2 tablespoons chopped fresh oregano
- 3 -4 scallions, sliced lengthwise and chopped (green onions)
- 1⁄2 cup white wine
- 1⁄2 cup dry sherry
- 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
- 3 tablespoons cornstarch
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon minced fresh garlic
- 1⁄2 cup finely chopped onion
- 1⁄2 lb fresh mushrooms, cleaned and thinly sliced
- 2 medium portabella mushrooms, wiped clean,stemmed,and cut into 1/4 inch wide slices or 1⁄2 lb cremini mushroom, cleaned and quartered
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 red bell pepper, seeded and cut into 1/4 x 1 inch slices
- 4 -5 roma tomatoes, seeded and coarsely chopped
- 1 cup heavy cream
- 1⁄4 cup freshly grated parmesan cheese, plus additional for passing if esired
- 1⁄2 cup crumbled gorgonzola or 1⁄2 cup feta cheese
- 1⁄2 cup coarsely chopped walnuts
- salt & freshly ground black pepper
Directions See How It's Made
- Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
- This recipe is really just an Italian stir-fry.
- Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
- Bring all ingredients to room temperature before starting to cook.
- Cook tortellini according to package directions.
- Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
- Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
- Steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
- Combine parsley, basil, oregano, and scallions, and set aside.
- Combine wine and sherry, add bouillon granules, and stir to dissolve.
- Stir in cornstarch, and set aside.
- Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
- Add chopped onion, and cook for 1 minute.
- Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
- Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
- Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
- Add red bell pepper and tomatoes, and saute for 1 minute.
- Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
- Cook for about 2 minutes, stirring and tossing constantly.
- Add spinach, and stir to combine.
- Add cream and Parmesan cheese, and stir to combine.
- Add tortellini and asparagus, and toss gently.
- Stir wine-cornstarch mixture, and pour over all.
- Add Gorgonzola cheese and walnuts, and stir gently to combine.
- Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
- Adjust seasoning to taste with salt and more freshly ground black pepper.
- Pass more freshly grated Parmesan cheese on the side if desired.
- Serve with a crisp vinaigrette salad and hot garlic bread.