Store-bought mushroom ravioli is dressed up with a mixture of sauteed apples, parsnips, sage, and pecans. It’s a delightful and quick autumnal meal that is ready in less than 30 minutes! If you use a vegan ravioli such as Kite Hill, the recipe is completely vegan! If you’d like to head straight to this vegetarian recipe, scroll down to the bottom of the post.
You know that song by The Faces that goes “I wish that I knew what I know now, when I was younger”? It played recently when my family was together and everyone agreed with the message until I made a face and boldly said umm I completely disagree. I think there’s something to be said for a certain sense of innocence when you’re younger. The reason you’re able to grow is because of the life experiences you gather along the way. If you were a child that had the knowledge of a 30 year old, you’d never want to grow up. All of this is to say that I’m grateful for what I’ve experienced over these 10 years because it’s made me, well, ME.
I’ve learned the hard way not to dwell on the past. Or drive myself crazy over-planning for the future. Or constantly playing the “what-if” game. So, I offer you this as we exit this decade and make our way into the next: be awake in your life. Be present. Enjoy both the pleasure and the pain. Enjoy the cycle of change. And most importantly, as a reminder to myself and to you, the time is now. Do what you’ve been dreaming and planning. Take it from immaterial to tangible. Get going on making it happen.
If you find yourself stuck and don’t know what the next step is, make this mushroom ravioli. Take pleasure in the meditative chopping and stirring. Close your eyes and see if you can taste every single element. Enjoy the feeling of fullness in your belly and the possibility for all that is to come!
More Mushroom Recipes
- Mushroom & Caramelized Onion Bisque with Parsley Gremolata
- Oyster Mushroom Steaks with Miso Gravy
- Celeriac & Fennel Potato Soup with Smoky Shiitake Mushrooms
Mushroom Ravioli with Apples, Parsnips, & Sage
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Store-bought mushroom ravioli is dressed up with a mixture of sauteed apples, parsnips, sage, and pecans. It’s a delightful and quick autumnal meal!
Ingredients
- 1 9-10 oz package mushroom ravioli (Kite Hill makes a great vegan one and is what I used here!)
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1/4 cup finely chopped pecans
- 1 tbsp chopped fresh sage
- 1 small parsnip, peeled and diced small
- about 1/4 tsp freshly grated nutmeg
- 1 tsp lemon zest
- 1/2 a sweet/tart apple like a Pink Lady, diced small
- salt and pepper to taste
Instructions
Cook the ravioli according to the directions on the package, then drain and set aside.
Set a large skillet over medium-low heat. Add the butter and once it melts, add the pecans and a small pinch of salt and pepper. Cook the pecans, stirring regularly, for 2-3 minutes or until they just begin to smell nutty. Add the sage, parsnip, and nutmeg to the pan. Cook, stirring regularly, for 2-3 more minutes or until the parsnip begins to soften. Add the lemon zest, the apple, and more salt and pepper if you like. Cook for 2-3 minutes or until the apple just begins to soften, then add the cooked ravioli. Toss the ravioli, making sure to coat them in the butter. Once the ravioli is warmed through, taste to check for seasoning, then serve and eat immediately! You can garnish with a bit more nutmeg or lemon zest if you like.
Notes
- Feel free to use any pre-made mushroom ravioli you like! I used the Kite Hill brand since it is vegan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
