Tucker G's Recipe
mushroom stuffed ravioli, creamy tomato sauce and fresh vegetables
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Ingredients
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POULTRY & CHOPS
Method
POULTRY & CHOPS
Cook ravioli
Bring a large pot of salted water to a boil. Add mushroom-stuffed ravioli and cook until al dente, about 3-4 minutes for fresh ravioli. Drain, reserving a splash of pasta water.
Sauté aromatics
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Make the creamy tomato sauce
Add crushed tomatoes to the skillet with the aromatics and simmer for 6-8 minutes. Stir in heavy cream and grated Parmesan; simmer another 2-3 minutes until the sauce thickens. Stir in chopped fresh basil.
Season the sauce
Season with 0.75 teaspoon salt and 0.5 teaspoon black pepper. Adjust with more salt if needed. Keep warm on low.
Prepare vegetables
In a separate skillet, heat a splash of olive oil. Sauté bell pepper and zucchini until just tender, about 4-6 minutes. Add cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.
Combine and finish
Add the cooked ravioli to the creamy tomato sauce and toss to coat. Gently fold in the vegetables and simmer for 1-2 minutes to blend flavors. Serve with extra grated Parmesan and fresh basil.