Double Wild Mushroom Ravioli’s with Arugula & Parmesan Recipe

Happy Hump Day all! I sometimes think I dream of mushrooms ~ I know some of my friends who think I am crazy for loving fungus, but, they are crazy, not me I couldn’t wait to get through my eats today so I could get on to my new recipe that I have been dreaming about ever since I picked up Buitoni Wild Mushroom Ravioli’s that are stuffed with portabella mushrooms, roasted garlic, and CHEESE!!!

I think my Double Wild Mushroom Ravioli’s with Arugula & Parmesan might have even been Mushroom Channel worthy Maybe…I <3 Mushrooms!

Ok…I’’ stop rambling about mushrooms and get on with my day. I started off my day with some basic oats topped with delicious fresh organic berries!

1/3 c Quaker Old Fashioned Oats

1 Tbsp Ground Flax Seed

Dashes of Cinnamon

2/3 c water

1 c strawberries

Organic Raw Agave Nectar Drizzle

2 pts…simple, yet, delicious and filling.

I had a Morning Star Maple Flavored Veggie Sausage for some protein since I forgot my eggs (2 pts)

Mid morning snack ~ watermelon & RF Cabot (2 pts)

I met The Husband at home for lunch today ~ On the menu, these FANTASTIC Turkey/AVOCADO subs. I ate half plus 2 bites of the other for 5 points so I could have room for

BBQ POP Chips!!! (you get 19 for 2 pts).

My lunch did an AWESOME job at keeping me full so I listened to my body, not my mouth (that wanted ChocoLOVE) and didn’t have an afternoon snack.

Dinner tonight featured the Buitoni Wild Mushroom Ravioli’s that we got for free from FoodBuzz as part of the tastemaker program.

I pretty much LOVE all the Buitoni pastas, but, I have never tried these ravioli’s.

7 points for 1/2 the pack and decent ingredients!

I pretty much decided how I was going to make our ravioli’s when I saw these Baby Bella Mushrooms.

Double Wild Mushroom Ravioli’s with Arugula & Parmesan

INGREDIENTS:

2 Tbsp Extra Virgin Olive Oil

1 small red onion, sliced

8 oz Baby Bella Mushrooms, sliced

8 oz white or cremini mushrooms, sliced

3-4 garlic cloves, minced

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

1 Tbsp White Wine or broth

5 cups Arugula

1 package Buitoni Wild Mushroom Ravioli’s

4 Tbsp shaved parmesan cheese

INSTRUCTIONS:

1. Caramelize onion in a nonstick pan with nonstick spray over medium low heat. Meanwhile, add your Olive Oil and mushrooms to a large pan to saute over medium heat, about 5-7 minutes.

2. Cook ravioli’s according to package instructions, for approximately 4 minutes in boiling water. Add garlic, sea salt, black pepper and crushed red pepper flakes to your mushroom mixture and cook 1 minute. Stir in onions and add wine scrapping any bits off the bottom of your pan.

3. Wilt in 3 cups of arugula and remove from heat. Add ravioli’s, a pinch of parmesan and a little pasta water if needed. Stir gentle to combine.

4. Serve over 1 cup fresh Arugula and enjoy.

Makes TWO BIG servings, 9 points each !

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SO EASY STEP-BY-STEPS:

Saute your onions and your mushrooms separately.

Add in garlic, sea salt, black pepper and crushed red pepper flakes.

Add your cooked onions to the mushroom mixture.

Drop your pasta and cook for 4 minutes to make it al dente.

Deglaze with a little white wine.

Wilt in arugula.

Add ravioli’s, parmesan and a little pasta water if needed.

Gently stir to combine.

Place 1 cup of fresh arugula onto your serving bowl/plate.

Top with additional parmesan and crushed red pepper flakes if desired. BIG BOWLS of PASTA and MUSHROOMS make me happy ~ I LOVE how the greens bulk it up!

Dig in and enjoy your rich, creamy, earthy ravioli pillows of goodness. You can really taste both types of mushrooms and I LOVED the two different textures of the wilted and fresh arugula.