Wednesday, June 13, 2012

Ravioli With Mushroom Wine Sauce

There are some foods that just seem to get better the longer they have a chance to sit.  This seemed to be one.  The first night we ate it, it was good, but nothing fancy.  I took it for lunch to work two days after I made it, and it was fantastic.  All the flavors had time to become even more developed and great together.

Ravioli with Mushroom Wine Sauce
adapted from Yummly                   
1 container baby portabella mushrooms, sliced  
15 ounce can fire roasted diced tomatoes  
15 ounce can tomato sauce                                
1/3 cup dry red wine
4 cloves minced garlic
1 white onion, sliced
1/2 tsp salt
1/4 tsp dried rosemary
 9 ozs ravioli of choice (refrigerated type if you use the dry you will have to boil)

1) Combine mushrooms, rosemary, onions, tomatoes (undrained), garlic, tomato sauce, salt, and wine in the crock pot.
2) Cover and cook on low for 6 hours.
3) Boil ravioli in a pot of water.
4) Serve topped with parmesan cheese.

The original recipe calls for water in the "sauce", which you can see in the picture, makes for a super runny ravioli sauce.  I switched it from water to tomato sauce because I think it'd give the raviolis a better sauce, instead of a watery mess.  I haven't tried the tomato sauce though, it is just a guess that it would make it better.  The mushrooms and onions taste so good with the ravioli though.  We served our sauce with a spinach and cheese filled ravioli, which turned out to be a great flavor pairing. 

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