Cheese Ravioli with Lamb Mushroom Ragu

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Published: 1/13/2020

Mushrooms, lamb, tomatoes and cinnamon combine for a hearty, earthy sauce over packaged cheese ravioli.

Serves: 4 Save

Ingredients (12)

  • 2 tablespoon extra-virgin olive oil
  • 4 large garlic cloves, minced
  • 1 pound wild mushrooms (cremini, shiitake or other), trimmed and chopped
  • 8 ounce ground lamb
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup reduced sodium chicken broth
  • 2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 (9-ounce) package fresh cheese ravioli
  • Grated Parmigiano Reggiano cheese, optional

Directions

  1. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add garlic, mushrooms and lamb; cook about 8 minutes. Add tomatoes, broth, thyme, salt, pepper and cinnamon. Reduce heat; simmer 10 minutes.
  2. Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
  3. Add pasta to mushroom and lamb mixture. Toss well and cook 2 minutes, until warm. If sauce is too thick, add a small amount of pasta water. Spoon into serving bowls and sprinkle with cheese, if using.