This mushroom marinara with ravioli is a one-pan wonder that is so easy to make. Hello, easy weeknight dinner!
Mushroom Marinara with Ravioli
If someone told me I could only have one convenience product in my kitchen I would choose the over-processed pillows of pasta and cheese that live near the produce section at my grocery store. They really are one of the best things in life if you can see past the incredibly long ingredient list.
So, I am once again celebrating my favorite kitchen short cut. This love dates back to 2009 when I posted my creamy, cheesy baked ravioli and since then other favorite dinner ideas have made an appearance: ravioli with mushrooms & asparagus, baked tortellini, tortellini with sausage and zucchini, and now mushroom marinara with ravioli.
I can always count on my packets of fresh pasta for kitchen inspiration.
One Pan & 35 Minutes
Those are magic words on a weeknight, right? One pan means minimal mess. 35 minutes means there’s still time left in the evening to do other things like binge on Netflix, or read a book, or take a walk, or talk to your best friend. Or, in my case, ignore the pile of mail and catch-up on Real Housewives.
4 Simple Steps
- Prep the Ingredients: We’re cheating with some store-bought pasta, so we’ll make up for it with a super simple from-scratch sauce. Some mushrooms, tomatoes, onion, and garlic just need a quick chop, chop, chop to get it all started.
- Cook the Mushrooms: mushrooms are the star of this dinner so start with them first so they cook down until they’ve released their moisture and are a rich, meaty, earthy color. They will leave browned bits all over the bottom of the pan that will further flavor the sauce.
- Make the Sauce: Cook the tomatoes, onion, and garlic just until they start to break down and, because it’s a weeknight and we don’t have all the time in the world, go ahead and mash them up right in the pan. This produces a quick-cooking chunky sauce that still has a ton of fresh flavor from the vegetables. It’s summertime, so it’s all about freshness.
- Bring it all Together: Toss the mushrooms back in, add some water, and stir in the ravioli. Cover the pan and let it all simmer and cook for a few minutes. The pasta cooks quickly and, before you know it, forks are digging into this pan of pasta goodness.
So be sure to grab a packet of fresh pasta the next time you shop. Those pillows of pasta and cheese mean dinner is just one pan, 4 steps, and 35 minutes away.
Mushroom Marinara and Ravioli
Store-bought cheese raviolis, a simple homemade marinara sauce and earthy portabello mushrooms all cooked up in one pan. Add a salad and bread and it stretches to feed four, or keep it simple and just grab two forks and a couple bowls for a hearty dinner for two.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-4
- Category: Main Course
- 4 portabello mushroom caps, gills and stems removed
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 3 tablespoon balsamic vinegar
- 1 pound roma tomatoes, diced
- 1 teaspoon kosher salt
- 20 ounce package fresh cheese ravioli
- 8-10 basil leaves, chopped
- Grated parmesan cheese. for garnish
- Heat the olive oil over medium heat in a large pan. Toss the mushrooms in the oil, and cook them until they are nicely browned, about 10-12 minutes. Remove them from the pan to a plate.
- In the same pan, add the onion and let it cook for 2-3 minutes or until it starts to soften. Add the balsamic vinegar, bring it to a boil and let it reduce. Scrape up any browned bits off the bottom of the pan. Add the garlic and tomatoes and let it all cook for about five minutes or until the tomatoes start to break down. Add the salt and give it all a good stir.
- Using a potato masher, mash the tomatoes in the pan until the mixture looks like a chunky sauce. Add about 1/2 cup of water to a pan and bring it to a boil. Add the ravioli and sort of nestle them down in the sauce. Cover the pan to lock in the moisture and let the ravioli cook for 5-7 minutes or until cooked through. Lift the lid a few times to give it all a stir and to ensure the raviolis aren’t sticking to the bottom of the pan. If needed, add additional water, a little at a time.
- Once the raviolis have cooked, add the mushrooms back to the pan and gently toss them with the pasta and sauce. Garnish each serving with the basil and grated parmesan cheese.