These flavors in this Mushroom Ravioli with Pork Ragu is the comfort you crave. I got sun burnt yesterday and today is an overcast gloomy summer day. Funny how that works? So comfort food was just necessary.
Slow simmered tender pork in a ragu sauce made up of onions, carrots, roasted tomatoes, roasted garlic, Italian seasoning, tomato paste, tomato sauce and chicken stock. All day low and slow and your house will smell amazing.
Add Giovanni Rana Mushroom Ravioli and this is a complete comfort meal. I love Giovanni Rana pasta because it’s as fresh as it gets when you are buying pasta from a grocery store. Over 50 years Mr. Rana has been making this pasta so it can’t be bad. No preservatives added and absolutely delicious. In any grocery store, look for it in your deli refrigerator section.
Wine Pairing Recommendation: Go for something a little earthier like a Pinot Noir or Nebbiolo to play off the flavors of the mushroom ravioli, if you want something a little heavier to go with the pork ragu look for a Barolo or Syrah.
You can never have too much wine with this dish. Be sure to serve with your favorite bread and lots of grated parmesan. This will be the perfect family meal. Eat like true Italians. Buon Appetito!
Mushroom Ravioli with Pork Ragu
Giovanni Rana Mushroom Ravioli can be found at your local grocery store in the deli's refrigerator section.
Ingredients
- 1 pint Cherry Tomatoes
- 6 cloves Garlic, in the skin
- 1 tablespoon Olive Oil, plus 2 tablespoons for the pork
- Kosher Salt and Ground Black Pepper
- 3 pound Pork Shoulder, bone in
- 3 large Carrots, chopped
- 1 large Onion, chopped
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flake
- 1 tablespoon Tomato Paste
- 1 cup Red Wine
- 1 can {8 ounces} Tomato Sauce
- 1 1/2 cups Chicken Stock
- 2 bags {18 ounces} Giovanni Rana Mushroom Ravioli
- Parsley, chopped for garnish
- Parmesan, grated for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Place cherry tomatoes and garlic cloves on a sheet pan, drizzle with 1 tablespoon olive oil and season with kosher salt and ground black pepper. Roast in the oven for 15 minutes. Remove and set aside garlic cloves to cool. Smash into a paste when cooled.
- Step 3 In a large heavy bottomed pot heat 2 tablespoons of olive oil over medium high heat. Season all sides of pork shoulder with kosher salt and ground black pepper. Brown all sides, 2 minutes per side. Remove to a plate and set aside.
- Step 4 Add carrots and onions to the pot to saute, 2 minutes. Add Italian seasoning, red pepper flake and tomato paste, cook for 30 seconds while stirring. Add the roasted tomatoes and garlic paste to the pot. Deglaze pot with red wine. Simmer for 2 minutes.
- Step 5 Add tomato sauce and chicken stock. Bring to a simmer. Add the pork shoulder back into the pot and cover with a lid. Cook on simmer for 3 hours until fork tender.
- Step 6 Turn heat off and remove the bone and discard. Shred with 2 forks in the sauce. Set aside and cook mushroom ravioli according to package. Thoroughly drain the ravioli and add right into the pot. Gently toss the ravioli in the sauce.
- Step 7 Transfer to a serving bowl and garnish with parsley and grated parmesan. Serve immediately and enjoy!
Savor and Enjoy!
