By: The editors of Relish magazine
Leaves fall in fall. Temperatures too. But some things rise, our appetites topping the list. Salads are splendid, and the grill has its thrill, but come autumn, its rib-sticking fare we crave. Pasta offers the ideal canvas, so bring a pot of water to a rolling boil and get started on this stellar sauce. This hearty, delicious pasta dish promises to satisfy.
Cheese Ravioli with Mushroom Ragu
Mushrooms, lamb, tomatoes and cinnamon combine for a hearty, earthy sauce over packaged cheese ravioli.
2 Tbsp extra-virgin olive oil
4 large garlic cloves, minced
1 lb wild mushrooms (cremini, shiitake or other), trimmed and chopped
8 oz ground lamb or beef
1 (28-oz) can crushed tomatoes
1/2 cup reduced-sodium chicken broth
2 tsp finely chopped fresh thyme
1/4 tsp salt
Freshly ground black pepper
1/2 tsp ground cinnamon
1 (9-oz) package fresh cheese ravioli
Grated Parmigiano Reggiano cheese (optional)
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add garlic, mushrooms and lamb; cook about 8 minutes. Add tomatoes, broth, thyme, salt, pepper and cinnamon. Reduce heat; simmer 10 minutes.
- Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
- Add pasta to mushroom and lamb mixture. Toss well and cook until warm, about 2 minutes. If sauce is too thick, add a small amount of pasta water. Spoon into bowls and sprinkle with cheese, if using. Serves 4.
Recipe by Laraine Perri
Photo by Mark Boughton Photography / styling by Teresa Blackburn