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.

Drain the ravioli in a scuolapast … ooopsss… I mean “COLANDER” and set aside.  Make sure you save about 1 cup of the pasta water.

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.

Delicious!  Mangia!