A traditional ragoût is a French stew (of meat and vegetables but also sometimes just vegetables) traditionally served as a main course. I loved the idea in this recipe to turn this mushroom-based, vegetarian ragoût into an Italian ragu of sorts.  The sliced cremini mushrooms stand in for meat in this dish and are stewed along with hearty red wine, broth, herbs, onions, garlic and tomato paste until flavorful and tender; the ragout is then served over cooked cheese-filled ravioli for an unforgettable pasta dish.  Simply serve with a mixed greens salad, roasted garlic bread, and a glass (or two) of that same red vino that you popped open to cook with.

Tagged: broth, cheese ravioli, cremini mushrooms, Fine Cooking, Fine Cooking magazine, fresh parsley, fresh thyme, garlic, Italian, Italy, mushroom, mushroom ragout, mushroom ragout with cheese ravioli, onions, Parmesan cheese, ravioli, red wine, sliced mushrooms, tomato paste