Portobello Ravioli with Smoky-Tomato Sauce by Rochellerella

What you need:

For the raviolis:

1 batch of pasta dough

1 pound of portobello mushrooms

1 onion

1/4 cup butter

salt, pepper, garlic powder, and oregano

For the sauce:

2 cups of milk

1/4 cup flour

1/4 cup butter

8 ounces of smoked gouda

1 cup grated parmesan

1/4 cup sun-dried tomatoes, diced

salt, pepper, garlic powder


1. Chop the onion and mushrooms into a fine dice. Saute with butter until softened. Season with salt, pepper, garlic, and oregano to your taste. Set aside, let cool.

2. Roll the pasta dough into thin sheets (about the thickness of a quarter.) Scoop tablespoon sized drops onto each sheet in a grid-like pattern. Top with another sheet of pasta.

3. Squeeze air pockets out, and cut ravioli into squares. Set aside.

For the sauce:

1. Grate the cheeses, dice the tomatoes.

2. In a medium saucepan, melt butter. Add the flour and stir into a clump. Slowly, very slowly, add the milk.

3. Add the cheeses, stir until melted. Add the tomatoes and salt, pepper, and garlic. 

Cook the ravioli for 3-4 minutes in a BIG pot of boiling, heavily salted water.

Serve ravioli with sauce.