Ravioli are fun food. They've also come a long way from the ricotta-filled dumplings of my childhood. Don't get me wrong, I adore ricotta cheese, but I enjoy exploring with different flavors and textures. This is a simple mushroom ragu that pairs nicely with most raviolis, tortellinis or pastas.
- 1/2 onion, diced
- 8 oz. baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 - 3 cups vegetable broth
- 1 tbsp. flour
- salt and pepper
- extra virgin olive oil
Saute the onions and mushrooms in olive oil until beginning to become tender. Add the garlic and cook another 3 minutes. Sprinkle with flour and cook for a minute to get rid of the raw flour taste. Add the broth, reduce heat to medium low and cook until thickened slightly. Season to taste and serve atop your favorite ravioli. Buon appetito!