Cooking with the Family, for Your Family

RECIPES

A Taste of Italy, Cooked for the Ones You Love

Ravioli del Maestro

INGREDIENTS:

1 tbsp extra virgin olive oil
1 small shallot, finely chopped
1 cup mushrooms, sliced (cremini or button work well)
¼ cup sun-dried tomatoes, chopped
2 tbsp brandy
¾ cup heavy cream
½ cup lump crab meat (fresh or canned, drained)
2 tbsp slivered almonds, toasted
Balsamic glaze, for drizzling

For the Ravioli:

12–16 Gorgonzola, pear & ricotta-stuffed ravioli (store-bought or homemade) (Look for fresh stuffed ravioli at gourmet stores or Italian markets)
Salt, for boiling water

Cooking Instructions

Boil the Ravioli
- Bring a large pot of salted water to a gentle boil.
- Add ravioli and cook according to package instructions (usually 3–4 minutes if fresh).
- Drain and set aside, reserving 2 tbsp of pasta water.
Prepare the Sauce (approx. 10–12 min total)
- In a large skillet over medium heat, warm the olive oil.
- Add chopped shallots and sauté for 2–3 minutes until translucent.
- Stir in the mushrooms and sun-dried tomatoes, cook for another 3–4 minutes.
- Add the brandy and let it reduce and evaporate (about 1–2 minutes).
- Pour in the cream, stir well, and let simmer for 2–3 minutes.
- Fold in the crab meat and simmer gently for 2 more minutes until warmed through.
- Optional: Add a splash of reserved pasta water to loosen the sauce if needed.
Combine & Finish
- Gently toss the cooked ravioli in the sauce to coat.
- Plate and top with toasted almonds.
- Drizzle with balsamic glaze just before serving.

THIS BOLD AND VIBRANT SAUCE WAS MY NONNA’S FAVORITE. IT BRINGS BACK SUNDAY LUNCHES AT HER HOUSE FILLED WITH LAUGHTER

Serving Suggestion
Pair with a crisp white wine like Pinot Grigio or a lightly oaked Chardonnay, and serve with warm ciabatta or focaccia on the side.