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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, minced
  • 1 pound wild mushrooms (cremini, shiitake or other), trimmed and chopped
  • 8 ounces ground lamb
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup reduced sodium chicken broth
  • 2 teaspoons 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

Instructions

  1. 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.
  2. Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
  3. 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.
 

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The recipe was originally published as Cheese Ravioli with Lamb Mushroom Ragu on Relish.com

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