Buffalo chicken ravioli with a mushroom-celery sauce
This was an interesting dish. It started with fresh buffalo chicken ravioli we picked up from the market from Bombolini. I wanted to simulate the usual sides you have with chicken wings; celery, carrots, and blue cheese. I didn’t have any celery on hand, so I used celery salt to give the mushroom sauce a celery flavor.
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Ingredients
- Buffalo Chicken Ravioli from Bombolini
- mushrooms sliced criminis from Haas Mushrooms
- celery salt
- olive oil
- chicken stock
- apple cider vinegar
- black pepper
- carrots matchstick cut
- blue cheese crumbles
- parsley finely chopped
Ingredients
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Instructions
- Heat pot of lightly salted water to a boil. This will be used for the pasta. Heat olive oil in skillet over medium heat. Add chopped mushrooms. Saute until they start to sweat. Sprinkle mushrooms with celery salt. Add some chicken stock and a splash of apple cider vinegar to the pan. Let that reduce while you start the pasta. The fresh pasta should only take 2-3 minutes. Removed the ravioli from the pot and add to the sauce. Pour a little of the pasta water in the pan to thin/extend the sauce as needed. Finish with black pepper and parsley. Serve topped with matchstick carrots and blue cheese crumbles.
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