Servings: 2 servings
1 (14.5-ounce) can diced fire-roasted tomatoes
2½ cups button mushrooms
½ yellow onion, chopped
2 cloves garlic, finely minced
1 tablespoon salt
2 tablespoons olive oil
1 tablespoon salted butter
8 ounces store-bought ravioli
¾ cup vegetable broth
2 tablespoons heavy cream
¼ teaspoon black pepper, freshly ground
3 sprigs fresh oregano
2 tablespoons flat-leaf parsley leaves, coarsely chopped
Boiling the ravioli: Bring about 3 quarts of water to a boil. Add the ravioli, bring back to a boil, then immediately lower the heat to a gentle boil. That way the pasta will cook all the way through. Cook the pasta for about 3-4 minutes total until the ravioli floats to the surface. Drain (do not rinse) and let stand in a colander.
Making pasta sauce: Finely chop 1 cup mushrooms and cut the rest into thick slices lengthwise. Heat the oil in a large pot. Add the onions and oregano and cook over low heat for about 8 minutes, stirring frequently to prevent the onions from burning, until the color is evenly golden brown. Add the chopped mushrooms and sauté for 2 minutes. Add the tomatoes and vegetable broth; bring the sauce back to a boil, then simmer for 20 minutes, stirring occasionally, until the sauce thickens. Discard the oregano. Using an immersion blender, purée the sauce until smooth. Season with salt and pepper. Set aside.
Cooking the mushrooms: In a large non-stick pan, heat 1 tablespoon olive oil. Add the garlic and sauté them until fragrant. Add the sliced mushrooms and sauté for 2-3 minutes. Transfer to a plate.
In the same pan, heat 1 tablespoon oil. Add butter and the ravioli. Toss them by moving the pan in a circular motion (the pan should be lifted at a low angle to facilitate the movement). Season with salt and pepper. Add the mushroom tomato sauce to the pan. Bring to a boil and add a dash of cream. Add parsley. Add the mushroom slices, cover and decrease the heat; let simmer for about 5 minutes. Adjust seasoning if necessary.