Cheese / Entrees / Fall Recipes / Italian Food / Pasta / Pork / Quick and Easy / See Hatsie Cook / Weeknight Meals

Cook: Wild Mushroom Ravioli with Prosciutto and Truffle Oil

First, SORRY FOR NOT POSTING IN MORE THAN A WEEK.  Really.  Really really.

Second, this is my final summer push with my organization’s summer programming and my grad school classes; after this week it’s blog-post city. Promise.
Third, white truffle oil is seriously, without a doubt, the most fantastic thing.  Wow.
Full disclosure, I didn’t make that ravioli.  My limited counter space in my triangle-kitchen impedes my ability to make any sort of dough.  However!  I love love love Buitoni Wild Mushroom Agnolotti.  You can find it in the deli refrigerated section in the grocery store.  Also, because you aren’t making your own ravioli, this is super quick and easy.  We love that around here, don’t we?
This was salty and earthy and, yes, maybe a little decadent.  So what!
The ravioli itself is so good that I could eat that without any sauce, however modest.  Buy it when it’s on sale, freeze it, then you too can have delicious ravioli anytime.
The prosciutto and rosemary were the perfect pair for the mushroom ravioli.  The truffle oil took it over the top, but don’t let that stop you from making it.
Perfect weeknight dinner when you only have 10 minutes to cook because your homework isn’t going to complete itself.
Or, like, whatever you have going on.
Here’s the recipe!
Wild Mushroom Ravioli with Prosciutto and Truffle Oil
  • 1 package of Buitoni wild mushroom agnolotti
  • 2 tablespoons olive oil
  • 1 tablespoon chopped rosemary
  • 8 slices of prosciutto, sliced very very thin, chopped or torn into pieces
  • salt and pepper
  • Truffle oil, drizzled (I don’t know how much I used, but very little)
  • Parmesan cheese for serving
  1. Bring a pot of salted water to a boil, then reduce the heat and add the ravioli and cook according to package instructions, about 4 minutes.
  2. Heat the olive oil in a large skillet for 1 minute.  Add chopped rosemary and cook for 1 more minute.  Add prosciutto and cook until slightly crispy, about 3 minutes.
  3. When the ravioli is about 1 minute away from being done, remove each piece with a slotted spoon and add it to the oil and prosciutto.  Toss gently to combine and cook for about 1 more minute.
  4. Transfer ravioli to a plate and drizzle truffle oil on top.  Grate some Parmesan cheese on top and serve immediately.
Enjoy!  Then just try to tell me that white truffle oil didn’t change your life.  I dare you.

4 thoughts on “Cook: Wild Mushroom Ravioli with Prosciutto and Truffle Oil

  1. I LOVE Buitoni! I had never thought to freeze it. Have you tried that before? I love stocking up.
    This would definitely stand up to a good cab sauv. Too bad cab sauv & homework don't go well together. 🙂

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