On Wednesday, February 20 at 8 p.m, New Jersey Assembly Speaker Craig Coughlin discusses how life and work is different as Speaker following 10 years of service in the Assembly. Coughlin and Acocella prepare a meal of mushroom ravioli in a mushroom cream sauce. Here’s the make-it-yourself takeaway!
Mushroom Ravioli in a Mushroom Cream Sauce Recipe
1 dozen mushroom ravioli. Fresh is preferable, but frozen works, too.
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
2 ounces portobello mushrooms, sliced
2 ounces white mushrooms, sliced
1 shallot, minced
1 clove garlic, chopped
3 tablespoons dry white wine
¾ cup heavy cream
4 leaves sage, torn into small pieces
½ cup Parmigiano Reggiano cheese
Cook the ravioli according to instructions on the package.
Heat the olive oil in a skillet.
Add the shallots and garlic and cook until soft, about two minutes.
Add the white wine to deglaze.
Add the mushrooms and cook two to three minutes.
Add the cream and bring to a simmer.
Add the sage, cheese, and the nutmeg, salt, and pepper in an amount to your liking.
Cook another two minutes.
Combine the ravioli with the sauce and garnish with parsley.