No, I don't make my own ravioli. Now that the stores carry excellent premade varieties, I find no reason to do all that work myself.
You've heard of mushroom stuffed ravioli, how about ravioli stuffed mushrooms? The other day I asked Matt to bring me home some fresh mushrooms and he picked up Portobellos. I didn't want to slice up those beautiful babies so this is what I created.
1 pkg 4 large Portobellos, cleaned
sea salt and freshly ground black pepper
frozen mushroom stuffed revioli
shredded Italian blend cheese
fresh basil, chiffonade
Brush mushrooms liberally with oil ans sprinkle generously with salt and pepper.
Grill til lightly browned.
Meanwhile, cook ravioli according to package directions; drain well.
Serve grilled Portobellos stuffed with hot cooked ravioli and sprinkled with cheese and fresh basil.
Variations: brush mushrooms with balsamic vinegar, top with minced fresh garlic, top with Parmesan cheese, garnish with pine nuts.