Porcini Mushroom and Truffle Ravioli

In the spirit of delicious meals that are quick and easy I MUST share this meal. No, it is not vegan but it is plant based. Today John and I went for a run late in the afternoon. We wanted something quick, easy and yummy to make after our run so we headed to the grocery store to load up on fresh ravioli and fresh greens. We had something else in mind but when we saw the porcini mushroom with truffles ravioli we knew our plan could be changed. And man, are we glad we changed it. This meal literally took the two of us 15 minutes to make including time to boil the water. Anyone who is in a hurry or is tired from a long run or a long day can appreciate a quick and easy meal.

About a month ago I went with John on a trip to Paris. One of the little treats we brought home was fresh butter with sea salt (shhh, don’t tell customs). I swear it made this meal. You could do your own version buy using butter (not margarine, hydrogenated oils are just not the same and aren’t good for you) and by adding fresh ground sea salt to the melted butter. The contrast of the crisp greens and tangy cherry tomatoes drizzled with olive oil and balsamic vinegar dressing was heavenly. I think the whole meal was over in the same amount of time that it took to make it!

This dish is teenage boy approved. And that says a lot.

With thanks to John for making dinner with me!

Serves 4

2 pkgs of Presidents Choice Porcini Mushroom with Truffle Triangoli
3/4 cup butter, cut into smaller squares
sea salt to taste
3/4 to 1 cup of fresh chives, roughly chopped
1 pkg organic fresh greens
half a red onion, thinly sliced
a handful of cherry tomatoes, sliced in half
fresh shaved Parmesan cheese
3/4 cup of extra virgin olive oil
1/2 cup of balsamic vinegar
1 clove of garlic, crushed
1/2 tsp salt, freshly ground
1/2 tsp black pepper, freshly ground
  1. In a large pot, boil the pasta water as per the directions on the package.
  2. While the water is boiling, wash and dry the fresh greens. Slice the onions and tomatoes and layer them on top of the fresh greens. Shave the fresh Parmesan and layer it on top of the tomatoes and onions.
  3. Add the ravioli to the boiling water and cook for 3-4 minutes. Stir gently to prevent then pasta from sticking together.
  4. While the ravioli is cooking, melt the butter in a frying pan and sprinkle with freshly ground sea salt. Add the chopped chives and sauté gently.
  5. When the ravioli is cooked, drain it and put it in a large bowl. Pour the melted chive butter over the ravioli and toss gently.
  6. Pour the dressing over the salad, no need to toss it.
  7. Serve and enjoy.



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