Portobello Mushroom Ravioli with Roasted Garlic and Basil Marinara
My husband was telling our friends the other day that he LOVES a simple marinara sauce, so I decided to make a simple roasted garlic and basil marinara for him. I used a bunch of the tomatoes my generous neighbor, Jack, just gave us and roasted them along with onions, garlic, and seasonings. After I blended the roasted veggies, I let the sauce simmer for 2 hours. I made portobello mushroom ravioli with roasted garlic and basil marinara for dinner, along with our house salad and some crusty bread. My husband was very happy with our meal, and so were the rest of us.
Portobello Mushroom Ravioli with Roasted Garlic and Basil Marinara
Marinara Sauce Ingredients:
- 15 miscellaneous tomatoes, quartered
- 1 head of garlic, DO NOT REMOVE SKINS
- 1 yellow onion, cut into large chunks
- 1 tbsp olive oil
- Dried basil, to taste
- Dried oregano, to taste
- Sea salt and freshly cracked pepper, to taste
Other Ingredients:
- Portobello mushroom ravioli, prepared to al dente, per instructions
- Fresh basil, chopped
- Asiago cheese, finely grated
How to Make Portobello Mushroom Ravioli with Roasted Garlic and Basil Marinara:
Preheat the oven to 375 degrees. Coat with olive oil cooking spray.
Quarter the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN).
Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.
Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven.
Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Simmer for 1-2 hours. Taste, and re-season if needed.
Cook the ravioli to al dente in a large pot of well-salted water according to the package instructions; drain.
Serve sauce ladled over pasta and top with basil and Asiago cheese. Enjoy.
Ingredients
Roasted Garlic and Basil Marinara Sauce Ingredients:
- 15 miscellaneous tomatoes quartered
- 1 head of garlic DO NOT REMOVE SKINS
- 1 yellow onion cut into large chunks
- 1 tbsp olive oil
- Dried basil to taste
- Dried oregano to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- Portobello mushroom ravioli prepared to al dente, per instructions
- Fresh basil chopped
- Asiago cheese finely grated
Instructions
- Preheat the oven to 375 degrees. Coat with olive oil cooking spray.
- Quarter the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN).
- Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.
- Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.
- Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven.
- Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Simmer for 1-2 hours. Taste, and re-season if needed.
- Cook the ravioli to al dente in a large pot of well-salted water according to the package instructions; drain.
- Serve sauce ladled over pasta and top with basil and Asiago cheese. Enjoy.
Im going to try your Marinara sauce! Do you have any advice on storing it?
Susana,
I store any remaining sauce in freezer zip lock bags then put them in the freezer. I hope this helps.
Cheers,
Pam
another question, can this sauce be used as pizza sauce?
I bet it would be great although not as thick as normal pizza sauce. Let me know how it turns out.
Cheers,
Pam
About how much sauce does this make?? I’m going to make your lasagna and wanted to make the sauce for it instead of jarred. Thanks!
Only about 2 1/2 to 3 cups.
You have to taste. What amounts did you use for the herbs?
I just sprinkled some on the tomatoes and onions before roasting. I did not measure them.
Sprinkle them on the veggies, to taste, then roast. Once you blend the veggies into the sauce, taste and re-season if needed.
Pam