Any prepared sweet potato ravioli will work with this Sweet Potato Ravioli with Sautéed Mushrooms and Toasted Walnuts dish, but if you live in Toronto, you must use Baldassarre ravioli, it is the best! I can get it at our local grocer, but you could get it at their store in Toronto. It is better than most restaurant dishes, and no wonder, they started their business supplying high end restaurants. This recipe is simple, quick, and really showcases the ravioli.
- 1 package Baldassare Sweet Potato Ravioli about 2/3 of a pound
- 2 tbsp unsalted butter
- 1/2 lb mini cremini mushrooms
- 1 clove garlic
- 1/3 cup walnuts
- kosher salt and freshly ground black pepper
- 1/4 cup chicken stock
- 2 handfulls fresh baby spinach
- 2 tbsp crème fraîsche or rich sour cream
Gather all ingredients before starting recipe.
- Fill a medium sized pan 3/4 full of water and bring to a boil. Season with kosher salt.
- Slice 1/2 lb mini cremini mushrooms in half and chop 1/3 cup walnuts and set aside until ready to use.
- Melt 2 tbsp unsalted butter in a medium sized skillet over medium high heat and add sliced mushrooms. Sauté mushrooms until they have released most of their juice, grate and add 1 clove garlic and stir to combine. Cook for another minute or until the garlic becomes fragrant. Add chopped walnuts and stir to combine, cook for 3-4 minutes or until the walnuts are toasted.
- Add 1/4 cup chicken stock and deglaze the pan scraping up any brown bits. Season with kosher salt and freshly ground black pepper
- Add 2 handfulls fresh baby spinach and stir to combine. Cook until the spinach has wilted, 2-3 minutes.
- When the water is boiling, add frozen ravioli and cook until the ravioli floats to the surface, about 3-5 minutes.
- Using a slotted spoon, trasfer ravioli to the mushroom mixture and add 2 tbsp crème fraîsche or rich sour cream. Stir to combine. When fully combined, spoon a generous portion into individual serving bowls.