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Portobello Mushroom Ravioli with Roasted Garlic and Basil Marinara
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Portobello Mushroom Ravioli with Roasted Garlic and Basil Marinara

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Small Dutch Oven
  • Immersion Blender
  • Large pot

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.