Mushrooms, lamb, tomatoes and cinnamon combine for a hearty, earthy sauce over packaged cheese ravioli.
Serves: 4Save Share
Ingredients (12)
2 tablespoon extra-virgin olive oil
4 large garlic cloves, minced
1 pound wild mushrooms (cremini, shiitake or other), trimmed and chopped
8 ounce ground lamb
1 (28-ounce) can crushed tomatoes
1/2 cup reduced sodium chicken broth
2 teaspoon finely chopped fresh thyme
1/4 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon
1 (9-ounce) package fresh cheese ravioli
Grated Parmigiano Reggiano cheese, optional
Directions
Heat oil in a 12-inch nonstick skillet over medium-high heat. Add garlic, mushrooms and lamb; cook about 8 minutes. Add tomatoes, broth, thyme, salt, pepper and cinnamon. Reduce heat; simmer 10 minutes.
Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
Add pasta to mushroom and lamb mixture. Toss well and cook 2 minutes, until warm. If sauce is too thick, add a small amount of pasta water. Spoon into serving bowls and sprinkle with cheese, if using.