Ravioli Stroganoff
I’ve mentioned this before but it’s entirely true, anytime that I randomly put on the Food Network show, The Kitchn, I end up making a recipe that I see on the episode. It’s almost Pavlovian at this point.
I can’t remember what the theme of this particular episode was–Reinventing Classics? Basic not Boring? but regardless, the next time I was at the supermarket I picked up a jar of gravy (not something I typically keep in my well-stocked pantry) and some ravioli so that I could make Sunny’s Super Easy Ravioli Stroganoff at the soonest opportunity.
That opportunity arose when my nephew Charlie flew East from Salt Lake City so that I could take him on an East Coast college tour. We visited each of his cousins and threw in a couple more schools for good measure. We clocked close to 800 miles, discovered Charlie’s love for Mallomars and distain for berries, devoured all sorts of sandwiches, listened to some interesting rap and learned how to be silent with one another which for me is the true definition of closeness. Charlie also got a better sense for what he is looking for in a college and I got a better sense of the person that is my nephew. The experience was truly priceless.
On the last leg of a trip that was taking us home after a raining Saturday in Lewisburg, PA, I was thinking about easy dinners that I could whip up that night. When I remembered this Ravioli Stroganoff I was beyond grateful that I had the ingredients on hand. When Charlie said that he liked mushrooms, I decided that I was going to make some tweaks.
First off, the original recipe called for a mixture of beef and mushroom ravioli. I used only Trader Joe’s Porcini Mushroom Ravioli (I highly recommend!). You can use whatever ravioli you choose. I decided to amp up the recipe by sautéing thickly sliced mushrooms and garlic with the onions (sadly, I had forgotten to buy frozen pearl onions–I will next time–but regular chopped onions were just fine) and I added sliced scallion at the end. The result was a hearty, delicious, comforting dish that was absolutely perfect on a cold, wet night. We highly recommend. Enjoy!
Ravioli Stroganoff
Ingredients
- 2 packages beef ravioli, mushroom ravioli or a combo I used two 8.8oz packages of porcini mushroom & truffle ravioli; packages could total as much as 30oz, there will be enough sauce
- 2 Tbls olive oil
- 1 c 1 cup frozen pearl onions, thawed and halved lengthwise or 1 c chopped onions
- 1 8oz package mushrooms thickly sliced
- 2 cloves garlic minced
- 2 Tbls scallion whipped cream cheese can use plain
- 1 Tbls grainy Dijon mustard
- 1 12-oz jar mushroom gravy can use beef gravy
- 3 scallions sliced
- 1/4 c chopped fresh parsley
Instructions
- Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
- Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes.
- Add the sliced mushrooms and sauté, stirring occasionally, to allow the mushrooms to release their moisture and brown slightly.
- Add the minced garlic and stir to incorporated, 30 seconds.
- Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add the sliced scallions.
- Add some reserved pasta water if needed to reach the desired consistency. Stir half of the parsley into the sauce, then pour the sauce over the plated ravioli and garnish with the remaining parsley.