Semi-Homemade Mushroom & Pancetta Ravioli

One of our favorite food markets in Columbus, Ohio is the North Market which features a number of restaurants stalls and food providers. In the past, we have only been in Ohio for a short stay so we were only able to try the restaurants, but now that we are living here for baseball season, we have been able to try some of the food providers as well. Our latest visit brought us to Pastaria, where we purchased their mushroom and pancetta ravioli. Admittedly, this was a bit of an impulse purchase, but it forced us to be creative in the kitchen to decide how to serve it. What we came up with was this creamy pancetta and mushroom cream sauce, which brings out all of the earthy and savory flavors in the ravioli. To balance out the decadence of this meal we serve this with our super simple arugula salad, which provides the perfect peppery kick to the dish. We know that most people aren’t going to have access to a ravioli as specific as this, but the beauty of the sauce is that it will pair well with any cheese or mushroom ravioli you can find at the store.

Semi-Homemade Mushroom & Pancetta Ravioli

  • Servings: 4
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  A great recipe to give store bought ravioli an elegant makeover.


  • 24 mushroom and pancetta ravioli (any cheese or mushroom ravioli can substitute)
  • 4 oz cubed pancetta
  • 1 tbs olive oil
  • 2 large cloves of garlic, minced
  • 1 shallot, minced
  • 10 oz cremini mushrooms, stems removed and sliced
  • 1 tbs fresh thyme leaves, minced
  • 1/2 cup dry white wine
  • 1/2 cup vegetable stock or chicken stock
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup toasted pine nuts
  • fresh basil, for garnish


  1. Heat a large pot of salted water to a boil. Keep at a simmer until it is time to cook the ravioli.
  2. Heat a large sauté pan over medium heat. Add the pancetta and cook for about 5 minutes. Add the olive oil, garlic, and shallot to the pan. Increase the heat to medium-high and cook for another 3 minutes, or until the shallot and garlic start to become fragrant. Add the mushrooms and thyme to the pan, along with a pinch of salt to bring out the liquid in the mushrooms. Cook for another 4-5 minutes, or until the mushrooms have reduced in size by half.
  3. Add the white wine to the pan. Cook until the wine has reduced by half (roughly 5 minutes) before adding the stock and heavy cream. Stir well to combine and reduce the heat to medium; season to taste with salt and pepper.
  4. Cook the ravioli according to package directions so that they are al dente. Gently remove the ravioli from the pot with a slotted spoon and drain any excess water. Put them directly into the mushroom sauce. Gently stir everything and cook the ravioli for a minute in the pan so absorb the sauce.
  5. Serve the ravioli on each of four plates. Top with a generous amount of freshly chopped basil and the toasted pine nuts to serve.

Spinach and Caramelized Onion Stuffing

Stuffing is one of the most versatile side dishes if you are looking to mix things up a bit for your Thanksgiving dinner menu. Nana likes to make a very traditional stuffing; she cooks the stuffing in the turkey so that the stuffing can soak up the juices while it cooks. Our dad goes the non-traditional route and likes to mix up the flavor profile; he likes to incorporate sausage and vegetables for an extra hearty side dish. For Tuck & Tate’s Thanksgiving Menu, we wanted something in between so that we could have the best of both worlds. We chose to make this stuffing in a casserole dish and have incorporated caramelized onions, spinach, and mushrooms to sneak in extra veggies. We topped the stuffing with crumbled feta cheese for a little bit of salty decadence. It’s all about balance, right?!

Spinach and Caramelized Onion Stuffing

  • Servings: 8-10
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A traditionally seasoned stuffing that sneaks in onions, spinach and mushrooms for extra vegetables!


  • 1 loaf of sourdough bread, cut into cubes and ideally left out overnight so it is hard and crusty
  • 4 tbs butter
  • 2 yellow onions, sliced
  • 2 tbs olive oil
  • 16 oz sliced mushrooms (we used a mixed variety of cremini and portobello but use whatever you like best)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garam masala
  • 2 tsp garlic powder
  • 10 oz fresh spinach leaves
  • 32 oz chicken stock
  • 1 egg
  • 4 oz feta cheese
  • 1 tsp salt
  • 1 tsp pepper

Filling Directions

  1. In a large sauté pan, melt the butter over low heat. Add the onions and cook for 40 minutes, stirring frequently. The onions will begin to brown and caramelize during this time. It is important that you don’t adjust the heat and that the onions cook low and slow.
  2. When the onions have caramelized, turn the heat up to medium and add the olive oil, mushrooms, salt, pepper, garam masala and garlic powder. Sauté for 5 minutes.
  3. Add the spinach and sauté until all of the spinach is wilted. Depending on the size of you pan, you may need to do this in batches. Remove the mix from heat and set aside.
  4. *If you are preparing the filling in advance, you can stop now. Cool the mixture and refrigerate for up to 2 days.

Assembly and Baking Directions

  1. Preheat the oven to 350 degrees
  2. In a small bowl, whisk together the chicken stock, egg, salt and pepper.
  3. Spray a 8×12 baking dish with cooking spray. Add a layer of bread cubes, followed by a layer of the filling mixture and topped with the remaining bread cubes. Pour the liquid mixture evenly over the entire baking dish.
  4. Sprinkle the top with feta and bake for 40 minutes. Serve hot out of the oven!

Creamy Garlic Mushrooms

If you are following us on Instagram, you know that during COVID and quarantining we have made Steak Saturday a weekly tradition. Steak Saturdays have been our way to fancy up the weekend a bit even though we are mostly staying indoors. We love the pairing of steak with a side of sauteed mushrooms and wanted to see if we could update this classic side dish. We have added an ingredient to this dish that may be new to you, Garlic Sauce. Garlic Sauce is a Lebanese spread that is typically made by blending garlic, oil, and salt. You can easily make this on your own, but we love a good shortcut and bought some at our favorite Middle Eastern Market. Trader Joe’s also sells their version in the refrigerated prepared food section alongside the hummus and other dips. Tuck’s mom is so obsessed with this sauce that she is known to eat it with a spoon!

Creamy Garlic Mushrooms
Makes:6-8 side servings
Prep Time: 5 minutes Total Time: 20 minutes


  • 2 tbs butter
  • 4 cups cremini mushrooms
  • 1/3 cup Garlic Sauce (we bought ours at a local Middle Eastern market, but there is similar here)
  • 1 tbs miso paste
  • 2 tsp salt
  • 1 tsp pepper
  • 4 tbs diced chives


  1. Melt the butter in a pan over medium heat. Once it is nice and bubbly, add the mushrooms. Sauté for 10 minutes until the mushrooms have reduced and are tender.
  2. Add in the garlic sauce and miso paste. Stir until both are fully incorporated into the mushrooms. You will notice that the mushrooms get creamy in texture.
  3. Add the salt and pepper and remove the mushrooms from the heat. Top with the chives and serve warm.

Semi-Homemade Mushroom Buns

We have posted a few pictures on our Instagram of us experimenting (and mostly eating) steamed buns. When we are trying not to eat as much meat or have extra mushrooms on hand, we love using them as the base for the buns. What we love about mushrooms is that they soak up all of the liquid and seasoning that you cook them. Half of our quarantine gang claims to not like mushrooms but had no problem eating these bad boys. To make life a little more simple, we used pre-made, frozen buns. We found these at H-Mart during our weekly grocery shopping trip. When yeast becomes more readily available we plan to experiment with making them from scratch!  

Semi-Homemade Mushroom Buns 
Makes: 4 servings 
Prep Time: 15 minutes Total Time: 40 minutes 


  • 3 tbs sesame oil 
  • 2 cloves garlic, minced 
  • 2 inches fresh ginger, minced 
  • 1 lb mixed mushrooms (we used crimini and oyster), chopped
  • 1/4 cup soy sauce 
  • 1/4 cup hoisin 
  • 1 tsp Chinese chili power (or substitute red chili flakes)
  • 12 frozen steamed buns 
  • cucumber slices, for garnish
  • scallion slices, for garnish 
  • Sriracha, for garnish 


  1. Heat a pan over medium heat. Add the sesame oil, garlic and ginger. Saute for 5 minutes until the ginger and garlic become fragrant but not burnt. 
  2. Reduce the heat to low and add the mushrooms. Add the soy sauce, hoisin and chili powder and saute for 15 minutes, stirring frequently. You want the mushrooms to be cooked down and covered by the sauce. 
  3. While the mushrooms are sautéing, steam the buns according to the package directions.
  4. Assemble the buns. Cut the buns in half and add a generous portion of the mushroom mix to the bottom. Top with Sriracha and cucumber slices and serve warm.