Sunday’s trip to Montesano Bros. Market inspired and supplied dinner, which if I do say myself is one of the best dishes I’ve made in a long time. Unfortunately I was so engrossed in the process that I forgot to take many photos, so please forgive me and enjoy this recipe.
I loved the fresh ingredients from the market along with the vegetables from our green thumbed neighbor.
This recipe is actuallly very easy and everyone will go nuts for it.
Portabella Mushroom Ravioli, Turkey Sausage,
Tomato and White Wine Cream Sauce: 4 servings
Ingredients:
2 packages of Fresh, frozen Portabella Mushroom Ravioli (24 Ravioli)
If you don’t’ have these, tried a dried variety or even tortellini
Package of Chicken Italian Sausage, cut into pieces
Sauce:
1/3 cup milk
Two splashes of cream (Half & Half)
2 cups of white wine
1 large onion
5 roughly chopped tomatoes
2 clove of garlic, minced
Salt and Pepper
Olive Oil
2 tblsp. Butter
2 tblsp. Of Flour
½ package of Cream Cheese in pieces
½ cup of Parmesan Cheese, optional
Directions:
In a large skillet begin to brown onions with olive oil and minced garlic.
Gradually add of ½ cup of white wine and allow onions to absorb, add another ½ cup of wine.
Add cut pieces of sausage into wine/onion mixture and add the last cup of wine.
Add salt and pepper and mix in.
Stir in milk and cream and then flour. Then add cream cheese and whisk in the sauce until smooth. Let mixture gently bubble to thicken.
Add chopped tomatoes last and let the tomatoes stew into the sauce. Let sauce thicken.
Optional: If you want to thicken the sauce and make it a little richer, whisk in a ½ cup of parmesan cheese.
While you are making the sauce, put salted water on for the ravioli.
Once the water boils add ravioli. When the ravioli rise to the surface (about 6 minutes) take the pasta out with a spoon into a bowl.
Dish out pasta and add finished sauce and top with cracked pepper and grated cheese.
Serve with a side salad and crusty Italian bread.
Enjoy!
Love,
The College Cuisiner
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