Three Bridges Ravioli with Mushrooms and Parmesan Cream Sauce
Three Bridges Ravioli with Mushrooms and Parmesan Cream Sauce is absolutely fabulous! We were sent a wonderful selection of gnocchi, tortellini, and ravioli to review. Tonight, we chose to prepare the Five Cheese variety of the Three Bridges Ravioli.
There are several varieties offered in the Three Bridges Ravioli line. They come in refrigerated packages, minus any sauce. Here in Missouri they seem to be available in most HyVee, Schnucks, and some Target locations. Look for a location near you on the Three Bridges “Where to Buy” site.
Growing up, Ravioli was not something we ever ate as a family. Spaghetti and Garlic Bread was the only Italian meal we ever had. In the summers, my mom would buy Spaghettios, canned Raviolis, and other kid friendly meals for the three of us kids to eat during the day, while she and my dad were at work. I ate ravioli from a can exactly ONCE. It was the nastiest thing I ever put in my mouth and instantly gagged me!
Here in Mid Missouri, we have Fried Ravioli. It’s adopted from our neighbors in St. Louis, where it was created, likely in the Italian neighborhood referred to as The Hill. I had absolutely NO problem developing a love for Fried Ravioli after moving to Missouri. Typically, it’s a sausage and cheese ravioli, dipped in egg, then breaded with Italian bread crumbs. Then it’s either fried or baked, depending on whether you’re buying it at a restaurant or fixing it at home. A great marina, sprinkled with grated Parmesan is often served with it for dipping.
Needless to say, I have somewhat gotten over my childhood ravioli issues. While I still gag at the thought of eating a canned ravioli, there are many, many fabulous tasting varieties of Three Bridges Ravioli and their other pastas.
The weekend after my Three Bridges Ravioli arrived, I cooked the Gluten Free Ravioli for my dinner. I had one plate plain and the other plate with jar Alfredo sauce. After eating the whole package of Gluten-Free Five Cheese Three Bridges Ravioli by myself, I became worried that my blood glucose would soar sky high. Thankfully, it didn’t become a problem as there is a reasonable amount of fat, a small amount of fiber, and a realistic carb count per portion. The number one thing I learned from cooking the gluten-free ravioli was not to boil them, it will overcook them and the filling will cook out of them.
Tonight, we decided to cook up the regular Five Cheese Three Bridges Ravioli. My daughter’s best-friend was here and wanted to be a little more adventurous than just plain ravioli. We look at the recipes on the Three Bridges and combined a couple of different recipes that included ingredients that made us both happy.
- 9 oz package of Three Bridges Five Cheese Ravioli
- 2 tbsp olive oil
- 2 cups Baby Bella Sliced mushrooms
- 1 clove garlic, finely minced
- 1 tbsp butter
- 1 small shallot, finely chopped (we used small onion)
- 1⁄2 cup pasta water
- 1 cups heavy cream
- 1⁄2 cup Parmesan cheese
- Bring a large pot of water to a boil, reduce heat to medium.. Add ravioli and cook according to instructions on package. Drain (scoop out with a slotted spoon) and reserve at least one cup of pasta water. Cover pasta and keep warm.
- Heat oil in a large skillet over medium high heat; add mushrooms and asparagus. Sauté for 3-5 minutes, until well browned, being careful not to burn. Remove asparagus if used for the side and not in the sauce.
- Add butter, garlic, and shallot and cook until shallots are soft and butter starts to brown.
- Add cream and reduce slightly. Put the parmesan cheese into the sauce, reduce until slightly thickened, and season to taste.
- Toss pasta into sauce and return the pan to heat for 1 minute until sauce evenly coats the pasta. Add pasta water to thin the sauce, if needed. Remove from heat.