Farm to Feast: Ravioli with Roasted Tomatoes and Mushrooms
If you are ever at the Summit Farmer's Market, stop by Nicola's Pasta Fresca. Nicola uses wheat from Italy, from small batches, and the rest of his ingredients (eggs, dairy and produce) are all purchased from local sources. His pasta is frozen and goes straight from freezer to boiling water, so super delicious and easy for a weeknight meal. Last week we tried the Short Rib Ravioli. In an effort to make the dish a bit lighter, I asked Nicola for a recommendation on preparation and got my inspiration for it and ran. It was delicious and quick!
24 count of Ravioli (flavor of your choosing) or any pasta
1 pint of cherry tomatoes, cleaned
1 whole head of garlic, roasted
1 cup baby portabello mushroom caps, cleaned and chopped
1/2 cup low sodium chicken broth
1/4 cup White Cooking Wine
Extra Virgin Olive Oil
Chopped parsley, for granish
Fresh grated Parmesan cheese
Preheat oven to 350°.
Slice off the top part of the clove of garlic. Wrap the rest in olive oil, leaving the top open. Cover with a bit of olive oil and salt.
Roast for 1 hour.
In the last 15-20 minutes of roasting, add the tomatoes on a baking sheet, drizzle with olive oil, salt and pepper. Bake until wrinkly, but before they burst.
Meanwhile, prepare pasta according to package directions.
In a saute pan, heat olive oil, salt and pepper. Add the roasted garlic by scraping it out of each clove. Mash it in the pan as it sautes. Add mushrooms. Over medium heat, saute the mushrooms for 5 minutes, adding salt and pepper. Add the wine, raise the heat to medium-high and let it cook out for about 3 minutes, add the chicken broth, and reduce heat back to medium. Add the tomatoes (it's perfectly okay if they burst during this part of the prep). Season with salt and pepper to taste.
Toss in pasta and garnish with freshly chopped Italian parsley and freshly grated Parmesan cheese.