Is there any better way to connect with others than around some delicious, beautiful food? The older I get the more I prefer the more leisurely, intimate home cooked versus restaurant meal with friends. Not that I still don't enjoy going out. I do. But I just love entertaining at home more. Whether it's just an informal gathering involving wine and cheese or a slightly more formal three-course meal, I love bringing people together around food. Almost everything I learned about entertaining came from observing others, watching those very, very early Martha Stewart specials, pouring over Ina Garten's cookbooks, or reading a ridiculously high number of food magazines. My food entertaining formative years occurred well before the internet, cable television, and social media were created. To this day I still primarily blame Martha Stewart for my obsession with collecting sets of dishes/silverware as well as my attention to detail when setting a table. There are a handful of other people in my life who, unbeknownst to them, have also been given the honor of going on that blame list. Although it really should be renamed the give credit to list.
If there was ever a dish destined to create a memorable meal at home it would be this Mushroom Ravioli Al Forno. Because if someone around the table wanted to lick their plate, they could do so in the company of friends. No judgement. Maybe a lifetime of 'remember when' teasing will ensue. But no one will call them out on a lapse in their social etiquette. While I am not encouraging plate licking behavior, the al forno sauce would push some to completely forget their table manners.
Forgive my redundancy but this is yet another one of those incredibly easy, simple dishes to make. Yet, this Mushroom Ravioli Al Forno gets really marks for looking and tasting like it came from a four or five star restaurant. It's the picture of beautiful deliciousness.
If I first made this dish thirty years ago, I would have had to make my own homemade mushroom ravioli. Which would have made it one of those time and labor intensive dishes. But with the availability of high quality fresh pasta available in many grocery or speciality Italian food stores these days, it is one the least time consuming, easiest recipes to make. It's company dinner, dinner date dinner, friends gathering dinner perfect. And, if by chance you have friends who don't eat red sauce but like pasta, this is the dish you want to serve them.
There are only two components to the Mushroom Ravioli Al Forno: the al forno sauce and the mushroom ravioli. When a recipe has a limited number of ingredients, quality always matters. And in this sauce, the cheese is what matters most. If you have followed me for awhile you know I am huge fan of freshly grated parmesan cheese. More specifically, freshly grated parmigiano-reggiano cheese. Yes, it's a little more expensive than other parmesan cheeses, but when you take into account the flavor it imparts nothing else compares to it. Nothing. This sauce calls for 5 to 6 generous finely grated Tablespoons of the parmigiano-reggiano cheese (I use this microplane grater.).The consistency of the finished sauce is similar to melted ice cream. Not too runny, not to thick, just ambrosial.
With the availability of fresh pasta, you no longer have to (unless of course you want to) make your own ravioli. Most fresh ravioli cooks in about four minutes. If you can't find fresh ravioli, look for frozen mushroom ravioli instead. But try finding it from an Italian food store known for its' pasta.
The cooked ravioli is tossed in the al forno sauce before it is transferred to a serving platter. Tossing the ravioli before plating helps to ensure each ravioli is coated in the luscious sauce.
The finishing touches to the Mushroom Ravioli Al Forno are more grated parmigiano-reggiano and some fresh thyme leaves. And that's it! In less than 20 minutes you have a main dish to end all main dishes. Serve with some fresh bread (you are not going to leave any of that sauce behind on your plate), a salad, maybe some grilled chicken or steak, but definitely a great bottle of chardonnay.
Setting a beautiful table is akin to greeting your guests a warm, two-armed hug. Your table settings don't need to be fancy and you definitely don't have to spend a fortune to create them. Plain white plates, some cloth napkins, and freshly picked or bought flowers are all you need to create a most inviting table (see notes).
Having eaten my fair share of pasta in Italian restaurants, I would honestly say this may be the BEST Mushroom Ravioli Al Forno I have ever tasted. It is a throw down worthy dish. More importantly, it makes for an incredibly satisfying, impressive homemade meal. For a memorable date-night in, hands down this dish will set the tone (in the best of ways) for the rest of the evening. Or invite your favorite friends over to show them just how much they matter to you.
Mushroom Ravioli Al Forno
Serves 4-6
Ingredients
1 Tablespoon extra virgin olive oil
2 cloves of garlic, minced
1 1/2 cups heavy whipping cream
2 sprigs of fresh thyme, plus more for finishing
Pinch of nutmeg
Generous pinch of kosher salt
5-6 generous Tablespoons parmigiano-reggiano, finely grated, plus more for finishing
20 ounces (566 g) fresh (or frozen) mushroom ravioli, cooked according to package directions (See Notes)
Directions
1. In a heavy bottomed saucepan, heat oil. Add minced garlic and sauté for one minute.
2. Add in the cream, nutmeg, salt, and fresh thyme. Stir and bring to a boil. Continue to cook for another 30-40 seconds, stirring constantly.
3. Turn heat down to low, add in the freshly grated cheese. Stir until sauce has thickened. Note: It should be able to coat the back of a spoon.
4. Add in the cooked mushroom ravioli. Stir until ravioli is coated.
5. Transfer the mixture to a large serving platter. Sprinkle with leaves of fresh thyme and some freshly grated parmigiano-reggiano. Serve immediately.
Notes: (1) I used two 10 ounce packages of the mushroom ravioli (Giovanni Rana brand) found in the refrigerator section of the many grocery stores. If you increase the amount of ravioli used, adjust the amount of sauce accordingly. (2) If you use frozen mushroom ravioli, cook according to package directions. (3) Trader Joe's is a great place to get some beautiful flowers at a great price. (4) My favorite white plates are the Pantry Dinnerware Collection from Williams-Sonoma. They are reasonably priced, durable and create a beautiful table. (5) Cloth napkins are another one of my weaknesses. Look for them on sale or at outlet stores.
Dairy Cows, Door County, Wisconsin (February, 2020)
