Creamy Pea Puree Cheese Ravioli with Balsamic Portobello Mushrooms
Elevate your weeknight dinners with this delightful and quick recipe for Cheese Ravioli served atop a creamy pea puree, complemented by flavorful balsamic portobello mushrooms. This dish strikes the perfect balance between lightness and richness, making it an ideal choice for those seeking a healthier alternative to traditional pasta sauces. Homemade ravioli is tempting, but using high-quality store-bought varieties will save you time without compromising taste. The vibrant green pea puree adds a refreshing touch, while the marinated mushrooms deliver a savory depth that brings the dish together. Finished with freshly grated Parmesan and a garnish of basil, this dish is a showstopper that can be ready in just 15 minutes. Pair with fresh tomato slices and crusty bread for a complete meal that's both satisfying and wholesome.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
cheese ravioli
9 ounces (use preferred brand)
portobello mushrooms
2 large (thinly sliced)
balsamic vinaigrette
1/2 cup (for marinating mushrooms)
black pepper
1 teaspoon (for seasoning)
frozen peas
20 ounces (thawed)
heavy cream
1 cup (for the puree)
chicken broth
1/2 cup (for the puree)
onion
1 small (roughly chopped)
garlic
1 tablespoon (minced)
red pepper flakes
1/8 teaspoon (to taste)
fresh basil
2 tablespoons (chopped fine)
butter
2 tablespoons (for sautéing)
salt
to taste
grated parmesan cheese
for serving
Instructions
1
1. Begin by marinating the sliced portobello mushrooms in a small dish with balsamic vinaigrette and pepper. Allow them to sit for 5-10 minutes while you prepare the other components.
2
2. Bring a large pot of salted water to a boil for the ravioli. Remove the ravioli from the refrigerator and let it come to room temperature.
3
3. In a medium saucepan, melt the butter over medium-high heat. Add the chopped onion, minced garlic, and red pepper flakes, stirring often until the onion is tender, about 4-5 minutes.
4
4. Add the thawed peas and 1 tablespoon of chopped fresh basil to the saucepan, mixing well. Remove from heat and transfer the mixture to a food processor or blender.
5
5. Add the chicken broth to the pea mixture and pulse until combined, leaving some texture. Return the mixture to the pan, and over medium heat, stir in the heavy cream, seasoning with salt and pepper to taste. Keep warm on the stove.
6
6. Preheat the broiler. Spread the marinated mushrooms on a small baking sheet or sheet of foil. Broil on the second shelf from the top for a couple of minutes on each side until they are nicely browned.
7
7. In the boiling water, add the ravioli and cook until they float, about 3-5 minutes. Once done, drain and return to the pot, keeping warm.
8
8. To serve, plate a few ravioli at the bottom of each dish, spoon over the warm pea puree, and top with the sliced balsamic mushrooms. Finish with fresh grated Parmesan cheese and the remaining chopped basil.
9
9. Serve with fresh tomato slices and crusty bread for a complete and delicious meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main component of this recipe?
The main component is cheese ravioli served over a creamy pea puree and topped with balsamic portobello mushrooms.
How long does it take to prepare this dish?
This dish is designed to be a quick weeknight dinner and can be ready in approximately 15 minutes.
Should I make my own ravioli or use store-bought?
While homemade ravioli is an option, the recipe suggests using high-quality store-bought varieties to save time without compromising taste.
How are the portobello mushrooms prepared?
The mushrooms are thinly sliced and marinated in balsamic vinaigrette and black pepper before being broiled.
How long should the mushrooms marinate?
The mushrooms should marinate for about 5 to 10 minutes while you prepare the other ingredients.
What is the cooking method for the mushrooms?
The marinated mushrooms are broiled on a baking sheet on the second shelf from the top for a couple of minutes on each side until browned.
How do you make the pea puree?
The puree is made by sautéing onion, garlic, and red pepper flakes in butter, adding thawed peas and basil, then pulsing in a food processor with chicken broth and heavy cream.
Can I use frozen peas for this recipe?
Yes, the recipe specifically calls for 20 ounces of frozen peas that have been thawed.
What aromatics are used in the pea puree?
The puree uses a small chopped onion and one tablespoon of minced garlic.
Is there any spice in this ravioli dish?
Yes, 1/8 teaspoon of red pepper flakes is added to the sautéed mixture for a hint of spice.
What kind of liquid is used to thin the pea puree?
A combination of 1/2 cup of chicken broth and 1 cup of heavy cream is used to achieve the creamy texture.
What is the desired texture for the pea puree?
The mixture should be pulsed until combined but still retaining some texture, rather than being completely smooth.
How long do the onions need to cook?
The onions should be sautéed in butter until tender, which takes about 4 to 5 minutes.
How do you cook the ravioli?
The ravioli should be boiled in a large pot of salted water until they float, which typically takes 3 to 5 minutes.
Should the ravioli be cold when added to the water?
The recipe recommends removing the ravioli from the refrigerator and letting it come to room temperature before boiling.
How is the dish garnished before serving?
The dish is finished with freshly grated Parmesan cheese and the remaining finely chopped fresh basil.
What sides are suggested to complete the meal?
It is recommended to serve the ravioli with fresh tomato slices and crusty bread.
How many portobello mushrooms are needed?
The recipe calls for 2 large portobello mushrooms.
Is this dish considered healthy?
Yes, it is described as a healthier alternative to traditional pasta sauces because of the vibrant, light pea puree.
What type of vinaigrette is used for the mushrooms?
1/2 cup of balsamic vinaigrette is used for marinating.
What equipment is needed for the puree?
You will need a food processor or a blender to pulse the pea mixture.
How much ravioli does this recipe require?
The recipe specifies 9 ounces of cheese ravioli.
When do you add the salt and pepper?
Salt and pepper are added to the pea puree once the cream is stirred in, and pepper is also used in the mushroom marinade.
Can I substitute the chicken broth for a vegetarian version?
While the recipe calls for chicken broth, you could use vegetable broth to make the entire dish vegetarian.
What is the first step in the instructions?
The first step is to begin marinating the sliced portobello mushrooms so they can sit while other components are prepared.
How much butter is used for sautéing?
The recipe uses 2 tablespoons of butter.
What is the plating order?
Plate the ravioli first, spoon the warm pea puree over them, and then top with the sliced balsamic mushrooms.
How much fresh basil is needed in total?
2 tablespoons of finely chopped fresh basil are used.
How do you keep the puree warm while cooking the pasta?
After blending and adding cream, return the mixture to the pan and keep it on the stove over medium heat.
What are the key tags associated with this recipe?
Key tags include pasta, ravioli, vegetarian, quick meals, healthy dinner, pea puree, and mushrooms.