Ravioli and Porcini in a Vodka Cream Sauce

Warm up your early winter nights by pairing your favorite ravioli with this rich and creamy sauce and freshly collected boletes.

by Rene Seltzer

Boletus edulis var. grandedulis. © lostcoastmike (CC-BY-NC) (from inaturalist, id 65186679)

Main Course

About 30 minutes

1 - 2 servings

Ingredients

12 ravioli (porcini ravioli if available)

1 /2 oz. vodka

1/2 c. minced porcini

1/2 c. chopped fresh tomatoes

1 /4 c. chopped onions

1 /8 c. grated Parmesan cheese

1 /4 c. heavy cream

1 c. tomato sauce (homemade recommended)

3 tbsp. butter

Salt & pepper to your taste

Fresh basil to your taste

Precook the ravioli and set aside.
Sauté the the chopped mushrooms in butter, add the onions and the tomatoes until cooked.
Add your tomato sauce to the pan.
Mix in the heavy cream, basil, and vodka, then gently mix in the ravioli.
Simmer for about 4 minutes and serve.