RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE

RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE image

Yield 4 people

Number Of Ingredients 23

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Ravioli:
1 lb ravioli, fresh or frozen
salt
1 Tbs olive oil
1 shallot, minced
1 8-oz pkg fresh mushrooms, sliced
black pepper
2 cloves garlic, minced
1 cup chicken broth
1/2 cup whipping cream
6 Tbs roasted red pepper pesto
fresh parsley, chopped
parmesan cheese, grated
Red Pepper Pesto:
2 red bell peppers, roasted
2 Tbs olive oil
1/2 tsp balsamic vinegar
1/2 cup fresh basil
2 Tbs pine nuts
3 cloves garlic
1/2 cup parmesan cheese
1 tsp kosher salt
fresh ground pepper

Steps:

Bring 2 quarts of water to a boil in in a small stockpot. Add salt and stir in the ravioli. Cook according to package directions. Drain and keep warm. While the water for the ravioli is coming to a boil, heat the olive oil in a skillet until it's shimmering. Add the shallot and saute 2-3 minutes, or until tender. Add the mushrooms and season with salt and black pepper. Continue sauteing for 4-5 minutes, or until the mushrooms are tender. Add the garlic and cook for 30 more seconds. Add the broth and simmer for 3-4 minutes, then stir in the whipping cream and pesto. Taste and adjust seasoning if needed. Add the drained ravioli to the sauce and toss to coat. Divide into bowls and arnish with parsley and parmesan cheese. Serve immediately. Red Pepper Pasta instructions: Place the red peppers, olive oil, vinegar, basil, pine nuts and garlic in a processor and pulse to combine. Add salt, pepper and pamesan and pulse again until well blended. Add a sprinkle of water if pesto is too thick. Add salt and pepper to taste.