Ravioli filled with anything other than the typical ricotta makes for such an interesting meal, but there’s often a question of what to pair it with. Most versions besides meat tend to marry best with a light garlic and oil based sauce so they don’t compete with the goodness inside.
Sliced white mushrooms were a great complement to these particular portabella and provolone pillows. I mean, what goes better with mushrooms then well, another variety of mushrooms? To further develop the earthy flavor, I added shredded brussels sprouts which almost melted into dish; a great way to sneak in a green veggie without a whole lot of intimidation!
The caramelization brings out an incredible richness, while a finish of balsamic vinegar offers a welcomed tangy element. Feel free to replace these with any ravioli of your choice. This combo plays very well with others.
1 (9 oz.) package portabella mushroom and provolone ravioli (or any ravioli/ pasta of choice)
1 (10 oz.) package sliced white mushrooms
3 cups shredded brussels sprouts
3 tablespoons diced yellow onion
1 teaspoon crushed garlic
4 tablespoons olive oil, divided
1 tablespoon marsala wine
1 tablespoon balsamic vinegar
1/2 teaspoon plus a pinch of kosher salt
1/2 teaspoon dried parsley
1/4 teaspoon pepper
Parmesan cheese for garnish, optional
Boil water and prepare ravioli according to instructions.
In the meantime, saute 3 tablespoons garlic and onions in olive oil over medium heat.
You’ll want them slightly golden.
Add brussels sprouts.
Push brussels sprouts aside and add remaining tablespoon olive oil.
Sautee over medium-low heat until vegetables are caramelized.
Pour in marsala wine.
Turn up heat to cook off alcohol.
Reduce heat to low and season with salt,
Gently fold in ravioli.
Finish with balsamic vinegar.
Top with parmesan if desired.
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