Guest Post: Asparagus-Mushroom Ravioli

We have a special guest in our kitchen today! Kacey from The Cookie Writer is here and she has created one delicious dish that you’ll want to make! It’s a great dinner when you have a busy schedule coming up or need a dish the whole family will love!

With summer flying by, back-to-school will be upon us in no time! Besides lunches and snacks, weeknight dinners begin to consume our lives. We want something easy and light, but also delicious! This asparagus-mushroom ravioli meets all the criteria! Keeping the ingredients simple allows for a quick meal, all the while allowing the natural flavours of the fresh produce to come through. Of course, you can get really fancy and add even more ingredients, making this recipe suitable for special occasions (Valentine’s Day, anniversaries, date night, you name it!)

Asparagus-Mushroom Ravioli

Prep: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes
Serves: 4

Ingredients: 

  • 1 large portobello mushroom, halved lengthwise and then roughly chopped
  • 1/2 lb button mushrooms, sliced
  • 1/2 lb mini bella mushrooms, sliced
  • 1.5 lbs asparagus, trimmed and sliced into 2-inch lengths
  • 1 garlic clove, minced
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 tbsp. salted butter + more for serving
  • 1/2 oz fresh chives, roughly sliced
  • Salt and pepper
  • 1/2 cup freshly grated Parmesan cheese + more for serving
  • 500 g fresh three cheese-stuffed ravioli pasta (you can also use a meat variety for non-vegetarians.)
Asparagus-Mushroom Ravioli

Asparagus-Mushroom Ravioli

Directions:

  1. Prepare pasta according to package directions (using salted water.) Drain and reserve 1/2 cup of pasta water.
  2. Place large frying pan over medium-high heat. Add butter and once bubbling, stir in mushrooms. Cook for 5-7 minutes, or until beginning to brown. Stir in garlic, asparagus, salt, pepper, red pepper flakes, and half the chives. Cook for another 10 minutes, or until mushrooms are nicely browned and asparagus is tender-crisp.
  3. Pour in 1/4 cup pasta water and cook for 1 minute. Stir in cooked pasta and cheese. If mixture is really dry, add in a bit of butter with additional pasta water if desired. For us, the butter was enough!
  4. Serve with additional Parmesan cheese (if desired) and remaining chives!

Note: Leftover meats such as chicken or turkey would work great here! Fresh thyme also adds a nice earthy flavour. For a gourmet dish, feel free to deglaze the mushrooms and asparagus with 1/4 cup white wine instead of pasta water!

Asparagus-Mushroom Ravioli

Asparagus-Mushroom Ravioli

Be sure to follow along with Kacey online at The Cookie Writer, and on FacebookTwitterPinterest and Instagram!

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