Parsnip Parmesan Ravioli With Mushroom Ragout

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Ingredients

For mushroom ragout

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, sliced thin
  • 1 oz Portobello mushrooms, caps (halved if large) and stems sliced thin
  • 3/4 pound white mushrooms, sliced thin
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh sage leaves
  • a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse

For ravioli filling

  • 2 pounds parsnips, peeled and cut into 1-inch pieces
  • 1/2 cup freshly grated Parmesan (about 2 ounces)
  • 1 1/2 teaspoons chopped fresh sage leaves

Description

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