Ravioli with Dried Mushroom Sauce

Serves 6 to 8

I love ravioli, especially with light sauces. And they are especially easy when you use good quality store-bought pasta. This recipe, with a sauce made from dried mushrooms, is a delicious main dish for a family dinner, special occasion or casual entertaining. Dried mushrooms are readily available in most grocery stores. The recipe can easily be halved.

Ingredients

• 2 ounces dried mushrooms, such as porcini
• 3 pounds mini cheese ravioli
• 3 tablespoons olive oil
• 3 tablespoons butter, preferably unsalted
• Finely chopped mushrooms, from above
• 4 large cloves garlic, minced
• 1 tablespoon dried marjoram
• 1 teaspoon rubbed sage leaves
• Salt and pepper to taste
• 1/2 cup liquid reserved from soaked mushrooms
• 2 teaspoons truffle oil (optional)
• 1 tablespoon chopped fresh parsley
• Freshly grated Parmesan and/or Romano cheese

Place the mushrooms in a medium bowl and add about 1 cup boiling water. They will probably float to the top, so you will need to stir them occasionally so that all surfaces get moisture. Soak until softened, about 1 hour. Drain, reserving 1/2 cup of the liquid. Squeeze the excess moisture out of the mushrooms and chop finely. Set aside.

Cook ravioli according to package directions. Meanwhile, make the sauce. Heat the olive oil and butter in a medium saucepan over medium-high heat. Add the mushrooms, sprinkle with salt, pepper, marjoram and sage and sauté about 3 minutes. Add the garlic and sauté another minute. Add the reserved mushroom liquid. Drain the pasta and place in a large serving bowl. Add the sauce, optional truffle oil and parsley; toss gently to combine. Serve immediately, passing the grated cheese separately.