Meat Ravioli In Hearty Mushroom Broth Recipe
Ingredients
1 medium onion
1/2 pound mushrooms
2 tablespoons olive or other vegetable oil
2 cloves garlic, minced or crushed through a press
2 tablespoons flour
1 3/4 cups beef broth
1/3 cup dry red wine
3 tablespoons chopped parsley (optional)
1 teaspoon basil
1/4 teaspoon pepper
1 pound meat ravioli
Directions
1 Thinly slice the onion. Quarter the mushrooms.
2 In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the garlic and onion and cook, stirring, until the onion begins to brown, about 3 minutes.
3 Add the mushrooms and cook, stirring, until the mushrooms are lightly coated with oil, about 1 minute.
4 Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Add the beef broth, wine, parsley (if using), basil and pepper, and bring to a boil over medium-high heat.
5 Add the ravioli and cook until al dente, 8 to 10 minutes, or according to package directions.
6 Spoon the broth into individual bowls and serve the ravioli on top.
2 In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the garlic and onion and cook, stirring, until the onion begins to brown, about 3 minutes.
3 Add the mushrooms and cook, stirring, until the mushrooms are lightly coated with oil, about 1 minute.
4 Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Add the beef broth, wine, parsley (if using), basil and pepper, and bring to a boil over medium-high heat.
5 Add the ravioli and cook until al dente, 8 to 10 minutes, or according to package directions.
6 Spoon the broth into individual bowls and serve the ravioli on top.
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