Cheese Ravioli with Lamb Mushroom Ragu

Cheese Ravioli with Lamb Mushroom Ragu
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings


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


Nutritional Info *per serving

  • Calories 539
  • Fat 27g
  • Cholesterol 78mg
  • Sodium 784mg
  • Carbohydrate 49g
  • Fiber 7g
  • Protein 24g