Cheese Ravioli with Lamb Mushroom Ragu

  • Yield 4 servings

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

Cheese Ravioli with Lamb Mushroom Ragu
Mark Boughton Photography / styling: Teresa Blackburn


2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1 pound wild mushrooms (cremini, shiitake or other), trimmed and chopped
8 ounces ground lamb
1 (28-ounce) can crushed tomatoes
1/2 cup reduced sodium chicken broth
2 teaspoons 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


  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.



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