an army wife's guide to life

food and homemaking goodness

Cheater’s Ravioli

on February 20, 2013

I’ve been finding some awesome ravioli recipes, but I haven’t even started to master making fresh pasta…so I needed a different way to try my ravioli recipes.

And then it came to me: I could stuff it into manicotti. And that is what this recipe is. It’s portobello mushroom manicotti. Instead of using any recipe I found online, I just made it up on the spot.

Here’s most of what you’ll need:

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I added a few things along the way (there was no real plan, I was completely improvising.), and, you’re obviously going to need some kind of pasta sauce (I used the pot of sauce I have in the fridge), but I’ll let you know what you’ll need.

Preheat your oven to 350°.

So, you’re gonna want to start a pot of water to cook the manicotti (this recipe will make more than enough for the entire box, if that’s what you’ll need. For two people, half the box will do. Go ahead and wash the mushrooms and let them drain in the sink while you chop the onion and garlic (I used 4 cloves) very finely. In a somewhat large pan, go ahead and start cooking the onions and garlic in a little bit of oil over medium heat, until they’re soft and the onions are translucent.

While the onions are cooking, chop the mushrooms finely, adding them to the pan once the onions and garlic are soft. Add salt and pepper while the mushrooms are cooking, letting them go until they’re soft. Add the mushroom mix to a blender, including all the liquids in the pan, add a little heavy cream (or milk will work, too), and blend until at least somewhat smooth. It doesn’t have to be that smooth, there can be some texture to it. Fold the pureed mushroom and ricotta together until completely mixed.

When the water boils, cook the manicotti according to package directions, then drain. You’ll want to let them cool a little before handling them, and you’ll probably be working on other things while that happens anyway. Go ahead and put a layer of sauce on the bottom of your pan. Once they’re cool, unless you have a pastry bag, you can split them down the middle, so they can lay flat, and fill them with the mushroom-ricotta filling before rolling them back up. If you have a pastry bag, or know some other, brilliant way of filling manicotti, leave them whole and fill them. Also, if you know some other brilliant way of filling them, you should let me know.

If you do it my way, they’ll look like this when you’re done filling them:

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Cover them with another layer of sauce. If you want to, add a layer of mozzarella over the sauce, but I didn’t because I ran out of cheese (which is a total crime in our household). Bake for 30 minutes, uncovered if you don’t have cheese, but I’d cover it if you add cheese for the first 15 minutes at least.

And, enjoy!

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I know I sure did.

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