Ok, so I cheated on part of this dish. I used store-bought frozen raviolis. We have a nice Italian store, and they have lots of varieties of raviolis, tortellinis, etc, and we usually have few stored in our freezer. However, the thing I do want to highlight here is the pesto. Our basil did awesome at the beginning of this summer (though it has now turned to total shit after this 100 degree plus heat wave), and I was able to make several batches of pesto. The good news is, it turned out fabulous and I used it in several things – sauces, salads, dips. The bad news is, I did not take a pic of just the pesto – just pics of final dishes. I think we will all live, though. Should you find yourself with an abundance of pesto, also remember you can freeze it, whether it be in small plastic containers, flat in freezer bags with all the extra air squeezed out, or individual squares in ice cube trays (just pop them into a plastic bag or container after they are froze. Take them out as you need.
Portabello Mushroom Raviolis with Pesto, Oyster Mushrooms, and Peas
- 1 package frozen raviolis of your choice (you don’t have to use mushroom), usually about 12 ounces or so
- 1/2 pound oyster mushrooms (or some sort of mushroom, use something else is you can’t find oyster), roughly torn up
- 1/3 cup (ideally) fresh peas, blanched (if using frozen peas, don’t blanch, just let them thaw out)
- 1/2 tablespoon butter
- 1/4 cup pesto (recipe below)
- about 3 tablespoons of shaved Parmesan, to pass when serving
Cook raviolis in boiling water according to package directions (usually a good rule of thumb is once all of the raviolis are floating at the top they are pretty close to being done). Drain and reserve 1/2 cup of cooking water.
In the meantime, heat some olive oil in a pan over medium high heat. Add mushrooms and season with salt and pepper and let cook for about 3-4 minutes. Add peas and cook for about one minute. Turn heat down to medium to medium low and add butter and toss to coat, cooking for another minute. Taste to see if needs any more salt and pepper.
In a big serving bowl, gently toss the drained raviolis with pesto, and just a dab of the reserved cooking water, maybe a few tablespoons. Add mushrooms and peas and gently toss until all comes together. If looks really dry for some reason, add another tablespoon or two of cooking water. Plate and serve with grated cheese.
- 2 cups basil leaves, packed
- 2 cloves garlic, peeled and smashed
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
In a food processor, process the basil and garlic together. Add pine nuts and process until everything is kinda smooth. Scrape down sides of food processor bowl. Add lid back to processor and slowly add oil. Once oil is mixed in, add in cheese and process until just combined. Add a healthy pinch of salt and pepper and process until just mixed together. Taste. Does it seem balanced with salt, oil, and Parmesan? If it seems it needs a little more of something, add it, but don’t go crazy as you don’t want to overwhelm the delicate flavor of the pesto with just one ingredient. If you are choosing to freeze your pesto, don’t add the cheese. Wait until you have pulled it from the freezer and de-frosted it and then add it because cheese does not freeze too well in recipes.