If you’ve never bought mushroom ravioli, you may never have wondered what kind of sauce to make to go with them. But mushroom ravs are things of deliciousness. And if you live in driving distance of DiFiore Pasta Co. in Hartford’s Little Italy, you really owe it to yourself to get there. Don’t like mushroom ravs? They have plenty of options, traditional and creative, and sauces to go with. And their manicotti are outta this world.
Here’s my special sauce for mushroom ravs. We’re pretty fond of this combo ’round heah. Hope you will be, too.
MUSHROOM HARVEY’S BRISTOL CREAM SAUCE FOR RAVIOLI
2 tablespoons butter
1 shallot, minced
1 rib celery, diced
8 oz. of your favorite mushrooms, sliced–plain ol’ white shrooms are fine, as are baby bellas or shiitakes
¼ cup Harvey’s Bristol Cream
Salt and pepper to taste (honestly, you can get away without it)
½ cup light cream (you can also use half-and half)*
*½ cup is plenty for 2 people; ¾ cup is nice for 1 more portion
sprinkle of tarragon or fresh lemon thyme
Set a pot of water to boil for your ravs.
Meanwhile, melt butter, sauté shallot and celery about 4-5 minutes over medium heat, then add mushrooms.
Note: This is a perfect time to add the ravioli to the pot of water, which should be boiling by now.
Add tarragon or lemon thyme if you like, cook mushrooms about 7-8 minutes. They’ll get nice and golden. Add Harvey’s Bristol Cream. Give it about a minute before you add the cream. It will get all bubbly in the pan. Now your sauce is done–and so are your ravs!
Don’t forget to swing into Modern Pastry Shop while you’re up on Franklin Ave. Their lobster tails filled with light-as-air cannoli cream are totally worth the extra calories as are their (leave the gun, take the …) cannoli.