Ravioli in Red Cream Sauce
1 pound frozen meat-filled ravioli
2 Tbsp. unsalted butter
12 oz. mushrooms, thick sliced
2 medium shallots, sliced
2 tsp. paprika
2 tsp. chopped fresh thyme
Freshly ground pepper
2 Tbsp. tomato paste
1 cup beef broth
1/2 cup heavy cream
1/4 reserved pasta water
- Bring a large pot of salted water to a boil and cook ravioli as directed on package; reserving 1/4 of liquid when pasta is done. Drain pasta.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and shallots and cook; stirring occasionally until softened; about 4-5 minutes. Increase heat to medium-high and cook mushroom mixture for 1-2 minutes, just until mushrooms begin to brown. Add the paprika, thyme, 1/4 tsp. Kosher salt and about 1/8 tsp. pepper. Turn heat back to medium. Stir to combine.
- Move the mushroom mixture to the side of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened; about 1 minute. Stir the mushrooms into the tomato paste and then add beef broth and heavy cream. Stir until well combined and simmer until slightly thickened; about 2 minutes. Add reserved pasta water. Simmer 3-5 minutes, stirring occasionally.
- Add ravioli to the sauce and gently toss.
Chef’s Note: This recipe can be used to meat-filled tortellini also.