Tender ravioli, earthy wild mushrooms, artichokes, and sage...what’s not to like? Autumn in New England is a time when wild mushrooms are blooming in backyards and knowledgeable mushroom foragers and mycologists prowl the forests harvesting the various earthy, tender fungi that abound. If you aren’t trained to harvest wild mushrooms, the safest way to enjoy them is to buy from your local farmers market or food co-op. This vegetarian recipe is based on a creamy savory sauce made of meaty wild mushrooms, tangy marinated artichokes, and one of my favorite fresh herbs, slightly peppery and bitter late-season sage. The original recipe from the foodblog #eatingcleanforlife calls for tossing the sauce with pasta and uses a combination of Cremini, Shiitake, and or Portobello mushrooms. I found Maitake (Hen of the Woods) and Oyster mushrooms on sale at my local food co-op, so I decided to splurge on this delicious sauce, but any combination of wild mushrooms works. Frozen or fresh ravioli make this recipe a quick and easy meatless main course, or a small plate starter for a larger meal. Buon appetito!

Ravioli with Wild Mushroom, Artichoke, and Sage Sauce
Serves 4

Ingredients:

About 12-16 ravioli of your choice. (fresh or frozen spinach or cheese ravioli work well)
8 ounces sliced wild mushrooms- any combination of Cremini, Shiitake, Portobellos, Maitake, or Oyster mushrooms
a splash of vermouth or white wine
1 tablespoon of olive oil
2 teaspoons each of chopped fresh sage and fresh thyme (¼ teaspoon each of dried herbs)
salt & pepper to taste
red pepper flakes
Artichoke Sauce
marinated Peppadew peppers for garnish (optional.

Artichoke Sauce:

1 jar of marinated artichoke hearts (10-12 ounces-about 1 ½ cups)
¾ cup water (to keep it vegetarian) or chicken broth (I use chicken broth.)
¼ cup olive oil
12 fresh sage leaves + more for garnish
3 garlic cloves minced
½ teaspoon salt
¼ teaspoon cracked pepper

Preparation:
Bring a large pot of salted water to a boil.

In a large skillet, sauté the mushrooms, fresh sage, and thyme over medium heat in a little olive oil until they give off their water and just begin to brown; finish with a splash of vermouth or white wine and stir until the liquid has evaporated. Season with salt and pepper and set aside.
Drain the artichoke hearts & place them in a blender (a food processor will not get this sauce creamy enough). Add the water/chicken broth, olive oil, sage, garlic, salt & pepper. Blend until creamy & very smooth. If the sauce seems “stringy” from the artichokes, you need to keep blending at high speed.
Toss the mushrooms with the artichoke sauce and a pinch of red pepper flakes and heat up slowly, stirring gently. Adjust the salt and pepper to your taste.
While the mushroom-artichoke sauce is heating, cook the ravioli according to directions on the package. Once cooked, remove the ravioli from the water with a slotted spoon and immediately spoon the sauce over.
For garnish, a drizzle of fruity olive oil, or truffle oil, and a sprinkle of grated Parmesan and some chopped tangy red Peppadew pepper adds extra flavor and color to your presentation.

Wine pairing: this recipe pairs well with a crisp white wine that can stand up to the creamy richness of the sauce. A dry Riesling, Viognier, or white wine from the Rhone Valley would work well.

Adapted from: #eatingcleanforlife

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