Cheese Ravioli, a Creamy Pea Puree and Balsamic Mushrooms

"Easy and quick and a lighter dinner. Now you can make your own ravioli, which I do quite often, but sometimes, I just buy a good quality fresh cheese ravioli - there are so many available these days. A pea puree makes this a bit lighter than a heavier tomato sauce and topped with simple broiled balsamic mushrooms (and yes take advantage of a bottled balsamic vinaigrette) and of course parmesan, make this a great dish. Serve with some fresh tomato slices, your favorite dressing (I happen to like Nakano Seasoned Rice Vinegar (Basil and Oregano) no oil ... healthy and has all the flavor. Then you have to have some crusty bread to top it off. Fifteen minutes and on the table. Now, this is a quick "homemade" dinner, so take a few short cuts. You still get a great homemade dinner on the table in no time."
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Ready In:
24 Raviolis


  • 1 (9 ounce) package cheese ravioli (please use your favorite, some packages are 10 or 11 oz which is fine. I still use 2 boxes)
  • Mushrooms

  • 2 large portabello mushrooms, thin sliced
  • 12 cup balsamic vinaigrette
  • 1 teaspoon pepper
  • Pea Puree

  • 2 (10 ounce) boxes frozen peas
  • 1 cup heavy cream
  • 12 cup chicken broth
  • 1 small onion, rough chopped
  • 1 tablespoon garlic
  • 18 teaspoon red pepper flakes (or less to taste)
  • 2 tablespoons fresh basil, chopped fine (1 for the sauce, 1 for the garnish)
  • 2 teaspoons butter
  • salt
  • pepper
  • Garnish

  • grated parmesan cheese


  • Mushrooms -- After slicing your mushrooms, just place in a small pie plate or pan and top with the vinaigrette and pepper and coat both sides and marinate while you make the pea puree and get the water boiling for the ravioli. Five (5) - 10 minutes is all you need. These will be broiled as the ravioli cooks.
  • Ravioli -- Just remove from the refrigerator and bring to room temp and get a big pot of boiling water started - well salted.
  • Pea Puree -- In a medium size sauce pan, add the butter and melt on medium high heat. Add the onion, garlic, and red pepper flakes and cook 4-5 minutes until tender. Add in the thawed peas, 1 tablespoon of the basil. Stir to combine well.
  • Transfer to either a food processor or a blender. Add in the chicken broth and puree. I don't go too far, I just pulse a few times until creamy, but I still like a little texture to mine. Transfer back to your pan and then back on the heat (medium heat), and add the cream, salt and pepper. Just heat until warm. The sauce is done, just keep warm on a back burner.
  • Mushrooms and Ravioli -- Broiler should be on to cook the mushrooms and water should be boiling.
  • To a small sheet of foil or small baking sheet, add your mushrooms and put under the broiler. They only take a couple of minutes per side. I like to cook mine on the second shelf from the top. Just until nice and brown. Once done, just remove and cover with foil until the ravioli is done which will just take a couple of minutes.
  • In your large pot of medium boiling water, not a hard boil, add the ravioli. Once they begin to float -- they are done, 3-5 minutes is all.
  • Serving -- I like to serve individual serving plates rather than a large bowl. A few ravioli, the pea puree, the mushroom slices over the top and some fresh grated parmesan and the remaining 1 tablespoon fresh basil.
  • Some fresh tomato slices and crusty bread and you have a great simple light and healthy dinner. No meat, seafood, poultry, but every bit as good. ENJOY! It is a absolute favorite of mine.

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<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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