Our latest Stew Leonard’s find: their new All-Natural Fresh Ravioli!
Like I’ve mentioned, we really don’t eat a ton of pasta, so when we do we make it COUNT! They now have a whole section of fresh pastas right by the fish department that is to die for. There is a great variety of the fresh ravioli such as whole wheat, 3 cheese, roasted red pepper & mozzarella, pumpkin… the list goes on! We decided to first try the Portabella Mushroom & Spinach, which was a great choice! Plus, dinner was ready in 10 minutes!
Ingredients: (Serves 3)
-1 package of Stew’s Portabella Mushroom & Spinach Ravioli
-2 tablespoons of butter
-1/4 cup olive oil
-1 medium bunch of fresh sage (about 6 – 8 leaves)
-1 large shallot, chopped
-Fresh grated Parmesan cheese
-Salt & pepper to taste
In a large pot, boil the ravioli for 7 minutes in about 4 quarts of water with a dash of olive oil (helps prevent them from sticking) and a dash of salt.
You’ll know they are done when they start to float.
In the pot you cooked your pasta in, throw in the butter, olive oil, & shallots. Let them cook for two minutes or so. Add in salt & pepper to taste.
Then throw in your sage. Let that cook for another 2-3 minutes.
Then add the pasta back in along with 1/2 cup of the pasta water.
Mix thoroughly so that the pasta is covered evenly in the sauce. If you feel there’s not enough sauce, add in a little more olive oil, water, & a dash of butter.
Top with some fresh grated Parmesan cheese.