You are here: Home » Recipes » Cheese Ravioli with Lamb Mushroom Ragu Cheese Ravioli with Lamb Mushroom Ragu Recipe by Laraine Perri Yield 4 servings Mushrooms, lamb, tomatoes and cinnamon combine for a hearty, earthy sauce over packaged cheese ravioli. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 2 tablespoons extra-virgin olive oil4 large garlic cloves, minced1 pound wild mushrooms (cremini, shiitake or other), trimmed and chopped8 ounces ground lamb1 (28-ounce) can crushed tomatoes1/2 cup reduced sodium chicken broth2 teaspoons finely chopped fresh thyme1/4 teaspoon salt Freshly ground black pepper1/2 teaspoon ground cinnamon1 (9-ounce) package fresh cheese ravioli Grated Parmigiano Reggiano cheese, optional Instructions 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. Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water. 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.