I Won This Ravioli. It Rocks.

Okay, so remember that review I did a couple of weeks ago of the butternut squash seed oil?  Well, if not, here’s a link that will bring it all rushing back with amazing clarity.  That particular post was part of a contest that was being sponsored by Marx Foods, and the winner was awarded their choice of six pounds of Pumpkin or Butternut Squash ravioli.

Guess who won?

Yep – it was I.  Little old me.

And on Thursday, I was greeted by a friendly delivery man dropping off a large box full of frozen squares of pumpkin-sage deliciousness.  Not that I ate them frozen.  That would be weird.

Despite the fact that pumpkin-sage ravioli is really more of an autumnal pasta, I decided to serve it for dinner last night with a mushroom/goat cheese cream sauce.  And let me just tell you – it was pretty amazing.

I mean, you can’t really go wrong with piquant goat cheese and earthy, deeply browned cremini mushrooms.  That combo would be tasty over just about anything.  But, when you pair it with this ravioli – this beautiful, colorful pasta, which is slightly sweet and a little nutty, bursting with robust savory richness – it is elevated to a whole new level.  This is a marriage of flavors, y’all.

To make the sauce, I browned a pound of sliced cremini mushrooms in about a tablespoon of butter over high, high heat.  You want those babies to get brown, brown, brown.  I waited to add salt until they had achieved the level of brown-ness I wanted, since salt draws out moisture, which is the enemy of browning.  I also added a minced shallot toward the end and just let it soften.

Once the mushrooms got good and brown, and the shallots had softened, I reduced the heat to low and added a cup of cream and 4 oz. of goat cheese to the mix.  I tasted for seasoning and added a little more salt and some cracked black pepper.  Once the goat cheese melted and became incorporated,  I added the cooked pasta and it was done.  It was about 15 minutes, start to finish (which is just about how much time it took for the water to boil and the pasta to cook).

If you have an occasion to taste this ravioli, I encourage you to take advantage of it.  I realize that the price on the Marx Foods website seems a little high, but when you consider that it includes overnight shipping and handling, it doesn’t seem so bad.  You get about 16 portions, which breaks down to 6 pieces per person (which is more than enough) for an entree portion, but you could easily extend it by serving it as an appetizer and only serving 2 or 3 pieces per person.  And my experience with the folks at Marx Foods has been nothing but positive.  They’ve been very helpful and quick to respond to my emails.

I do recognized that it’s unseasonably warm in most areas of the country, and pumpkin sage ravioli may be the last thing you want to think about right now.  However, this was too delicious not to share.  And as I said, this sauce would be tasty over just about anything – on scrambled eggs for breakfast, over papardelle for dinner, on crostini as an appetizer (you might want to reduce the cream for that last one).   It’s good stuff.

Pumpkin Sage Ravioli with Mushroom Goat Cheese Cream Sauce
prep time: 2 minutes
cook time: 15 minutes
yields: 4 servings

Ingredients

  1. Bring a large pot of liberally salted water to a boil.  Add the frozen ravioli and stir immediately to avoid sticking.  Cook 4-6 minutes, or until they float.  Remove from the water using a strainer or large slotted spoon.  Add to the sauce.
  2. While the water comes to a boil and the pasta cooks, heat a large, heavy bottomed saute pan over high heat.
  3. Add butter and sliced mushrooms.  Cook over high heat until mushrooms are browned.
  4. Add shallot and cook until softened.
  5. Reduce heat to low and add cream and goat cheese.  Stir to melt goat cheese.
  6. Add salt and pepper to taste.
  7. Add cooked pasta and stir to coat.
  8. Enjoy!

Note:  I received this ravioli free from Marx Foods as an award from a contest in which I participated.  I was not asked to write a review in return for the product.  The opinions in this post are mine.

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Categories: Dinner

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8 Comments on “I Won This Ravioli. It Rocks.”

  1. 17 March 2012 at 9:21 am #

    Don’t you just love Justin and the folks at Marx? Their pastas are pretty killer. Got to say, I love BN Squash and goat cheese – one of my favorite parings

    • 18 March 2012 at 6:42 pm #

      They’ve been great – a wonderful bunch to work with. And, any chance to incorporate goat cheese into a recipe makes me a happy girl!

  2. 18 March 2012 at 3:09 pm #

    That pasta looks amazing. Off to TJ’s where they have a similar brand.

    • 18 March 2012 at 6:43 pm #

      I’ll have to check out TJ’s version. I love their tortellini, so I imagine their ravioli is just as good. I still have 4 1/2 lbs. of this stuff, but once it’s gone, I’ll be heading to TJ’s to try theirs – thanks for the tip!

  3. 19 March 2012 at 3:22 pm #

    Congratulations on your well deserved win!
    xo

    http://allykayler.blogspot.com/

  4. 21 March 2012 at 2:55 pm #

    Someday, it is my dream, to find ravioli that has NO CHEESE inside. My dream, I tell you. Right now, my only option is every once and a while at Provino’s. Ah well, this looked beautiful, B10 was insanely jealous (and he doesn’t even like mushrooms!). He said “she makes pretty food”. I agree, my friend.

    • 21 March 2012 at 7:03 pm #

      Marx actually carries one that’s meat, no cheese (as far as I can tell). It does have veal in it, but that’s cow so I figure it should be okay. If I could figure out a way to get fewer than 6 pounds of it, I would.

      Tell B10 I said thank you for the compliment. He’s a true gentleman (raised well by his sweet mama).

  5. 25 March 2012 at 11:11 pm #

    Oh, so lovely! This is a definite *must try*….
    Gorgeous blog, I absolutely love it and am always so inspired, I must dash away to my own scullery and get cooking :-)
    Thanks!

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