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.

Semi-Homemade Lobster Ravioli With Shrimp & Spinach

A few days of quarantine and social distancing has proven to be quite the challenge for our mental health. It’s hard to feel like we all aren’t going a little crazy in the midst of the world’s chaos. In order to bring some normalcy back into our lives, we created this ravioli recipe. It is simple in ingredients but elevated in taste and presentation. Just the act of eating a composed plate has helped us feel a little less out of our heads and more like we are participating in the real world.

This semi-homemade recipe involves just a few ingredients but really ups the game on what dinner looks like. We have taken pre-made lobster ravioli and combined it with shrimp, spinach, and a lemon cream sauce to create a recipe that feels a little more sophisticated in the days of freezer meals. As always with our recipes, substitute the ingredients you have on hand if you can’t find these in your grocery store. Frozen shrimp and frozen spinach are easy substitutes for fresh and any cheese flavor ravioli will be great in this recipe if you can’t find lobster ravioli in the refrigerated section of the grocery store.

Lobster Ravioli With Shrimp & Spinach

Makes: 2 servings

Prep Time: 15 minutes Total Time: 25 minutes


  • 1 packet lobster ravioli (about 12 in a package)
  • 16 shrimp (about 3/4 lb), peeled and deveined
  • 3 tbs olive oil
  • 3 cloves garlic, minced and separated
  • 6 cups packed fresh spinach (substitute 1 package frozen)
  • juice and zest of one lemon
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • salt and pepper to taste


  1. Heat a large saute pan over medium-high heat. Add the olive oil, 1 tbs garlic, and spinach and saute for 3-4 minutes, or until the spinach begins to wilt. You don’t want the spinach to wilt away completely, you just want to cook out most of the water. Remove the spinach from the pan onto a plate and set aside.
  2. Add the second tbs of olive oil to the pan. Season the shrimp with salt and pepper and add them to the pan. Cook the shrimp 3 minutes per side and remove them from the pan onto the plate with the spinach.
  3. Bring a medium pot of water to a boil. Add the ravioli and cook according to package directions.
  4. While the ravioli are cooking, add the remaining tbs of oil to the saute pan. Add the remaining 2 tbs garlic and saute until fragrant, about 3 minutes. Add the lemon zest and juice and white wine to the pan. Whisk to combine and cook another 2 minutes to cook off the alcohol. Reduce the heat and add the heavy cream, Stir to combine and season with salt and pepper to taste.
  5. When the ravioli have finished cooking, remove from the pot with a slotted spoon and place directly into the lemon cream sauce. Toss well to coat before adding the spinach and shrimp back into the pan. Cook another 2 minutes so that the flavors can combine. Season as necessary before serving.