Mar 172015
 

We love to eat together as a family and many days it’s becoming a feat with tight schedules and unexpected changes to the routine. There are good days and bad days and cooking takes a back seat if I’m burned out running errands. We usually prefer home-made food and would rather eat semi-home made food than take outs. Italian dishes are awesome in such scenarios and can be whipped in 15 minutes or less. Instead of having salad in the side I add loads of vegetables in marinara sauce. My son just cannot stand marinara sauce and I have to make a white sauce like alfredo to satisfy his palate.

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Our ravioli is usually paired with marinara sauce and as a variation and for the sake of my son’s strong demands I tried pairing them with home-made white sauce. I also had a pack of mushrooms in the refrigerator and couldn’t stop myself from trying this recipe. The combination was awesome and my son who wrinkles his nose at the sight of ravioli was raving about its awesome taste. I got my seal of approval and everyone lived happily that night. The End…..Enjoy!!!

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Recipe Source: Adapted from food

Spinach Ravioli with Mushroom Sauce

Ingredients

  • Mushrooms (I used Crimini mushrooms) --- 8 ounces, thinly sliced (button mushrooms or portabella mushrooms can also be used)
  • Garlic Cloves -- 2 cloves, finely chopped
  • All Purpose Flour -- 1 Tbsp
  • Butter -- 2 Tbsp
  • Olive Oil -- 1 tsp
  • Parmesan Cheese -- 2 Tbsp, grated
  • Nutmeg -- 1 small pinch
  • Italian Seasoning -- 1/2 tsp (substitute with 1/4 tsp dried sage, 1 dash marjoram, 1/4 tsp ground thyme)
  • Salt -- 1/2 tsp
  • Fresh Ground Pepper -- as needed
  • Low Fat Milk -- 1/4 cup
  • Water or vegetable broth -- 2 cups (if you want to use white whine then use 1 cup water or broth and the other cup wine)
  • Frozen Spinach or Cheese Ravioli -- 1 package (24 oz) ...cooked as per package directions
  • Fresh Diced Tomato and Grated Parmesan Cheese for garnish

Instructions

  1. In a medium saucepan over medium heat add oil and butter and let it melt.
  2. Add garlic and saute for about a minute. Add mushrooms and saute until they turn brown. Stir to make sure the garlic doesn't get burn.
  3. Add water, parmesan cheese, italian seasoning, salt, and pepper and stir until smooth.
  4. Reduce heat and stir for about 2 to 3 minutes.
  5. Add milk and heat till they start to bubble.
  6. Plate the ravioli on serving plates, pour sauce on top and garnish with tomatoes and more cheese. Enjoy!!!
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  14 Responses to “Spinach Ravioli with Mushroom Sauce”

  1. Beautifully presented Jayanthi. The dish tempts me to dig in.. Looks too good.

  2. Wow so beautifully clicked Jayanthi..I guess I need to have those standard liners for your pictures..I feel I am repeating the same compliments on your beautiful pictures..Of course the dish sounds so tempting..I love white sauce..though don’t eat mushroom, can always adapt this to whatever that I eat..:)

  3. Wow..what a lovely dish..can’t take off my eyes from your pics
    Jayanthi.

  4. what an amazing sauce and inviting pic !! so creamy and delish…

  5. Wowww! I too want it. So tempting.

  6. Mushroom adds to the creaminess of white sauce. Nice pictures.

  7. I love these semihome made dishes. Great.

  8. Lovely dish and beautifully present!

  9. How beautiful the dish looks! I am just staring at your pictures having no words to describe 🙂

  10. My god, this ravioli and mushroom sauce both makes me hungry Jayanthi, too good.

  11. Beautiful presentation, Jayanthi

  12. I can’t stand mushrooms but even those are looking appealing thru your camera lens. 🙂

  13. Such a creamy and hearty mushroom white sauce. Looks delicious.

  14. The sauce looks so creamy and delicious…such a wonderful presentation and click..

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