Philly: Lobster Ravioli with Ricotta and Mushroom Sauce

This weekend amid wild studying and reading for the two midterms and three papers I had due Monday and Wednesday, we took a study break to Trader Joe’s in Ardmore just to get out of the apartment for a half an hour.

Aaron often teases me for what he refers to as “shopping mode” and how I throughly get into the zone will grocery shopping. At Trader Joes this triples and according to Aaron I often “wonder” off, even though it is a very small store.

Wanting something different we picked up a package of Lobster Ravioli and at $3.49 for 12 raviolis, how could we pass it up?

I spent significant brain power coming up with an “appropriate” sauce for these raviolis. While I’m still think I could have done better with a different kind of ravioli, this sauce was definitely a keeper.

I do love the bright colored pasta though! Enjoy the little things in life.

For the sauce I got a container of ricotta trying to play with the ingredients of the ravioli. I wanted to do something with vegetables in order to make the 6 ravioli-a-piece meal substantial.

So what is better than the mushrooms and half bag of spinach in my refrigerator? Improvising with the ingredients on hand can often be a well worth endeavor.

So once you find your favorite kind of ravioli, I definitely recommend this sauce to go with it. Just make sure you use low-fat ricotta, milk, and cheese to make it a little less heavy.

And as always, have fun. (And drink the extra wine.)

Lobster Ravioli with Ricotta and Mushroom Sauce: 2 servings

Ingredients:

1 package of Trader Joe’s lobster ravioli (or your favorite variety)

¾ cup of low-fat ricotta

1 cup low-fat milk

¼ cup of low fat mozzarella

Sprinkle of parmesan

Package of fresh mushrooms (8 oz.)

1 cup dry white wine

2-3 tbsp. Tomato Sauce

½ bag of fresh spinach

1 small onion, roughly chopped

2 garlic cloves, minced

2 tbsp. butter

Salt, pepper, garlic salt

Directions:

Boil a pot of water for the raviolis and cook accordingly.

In a large pan add 1 tbsp. butter, garlic and onions over medium heat.

Add mushrooms and other tbsp. of butter, begin to brown mushrooms and onions.

Add wine and allow mushrooms to absorb the liquid. Add garlic powder, salt, and pepper.

Add spinach and cook.

Once cooked and most of the liquid is absorbed, whisk ricotta and milk until smooth.

Remove from heat and whisk in mozzarella and parmesan cheeses. Mix in 3 tbsp. of tomato sauce for color and a little flavor. Salt and pepper to taste.

Add ravioli to the pan.

Gently fold into sauce.

Serve over ravioli and top with additional parmesan cheese.

Enjoy!

Love,

The College Cuisiner

Which cheese filled pasta do you prefer: ravioli or tortellini?