In a bowl, toss the mushrooms with olive oil, dried herbs, and garlic powder. Season with salt and pepper. Spread them on a foil-lined sheet tray and bake at 425° for 30 minutes or until crispy. Set aside.
Melt butter in a sauté pan over medium heat. Add the shallot and garlic paste, cooking until they begin to caramelize, about 4–5 minutes. Stir in the flour and cook for an additional minute. Pour in the sherry wine to deglaze the pan.
Gradually whisk in the milk. Once the sauce starts to thicken, add and melt the blue cheese into it. Season with salt and pepper, stirring until smooth.
Bring a pot of water to boil and add a pinch of salt. Add the ravioli and gently stir. Once the water returns to a boil, reduce heat and simmer the ravioli for 6–8 minutes. Drain.
Serve the ravioli topped with blue cheese cream sauce and crispy mushrooms.
Savor the luxurious depth of Borgatti’s Porcini Ravioli, with each pocket bursting with the earthy richness of forest mushrooms. Paired with a sumptuous blue cheese cream sauce that melds velvety textures with tangy notes, this dish resonates with iconic steakhouse flavors. Every bite transports you to an upscale dining experience where classic tastes meet gourmet refinement. If you’re into bold, comforting dishes that still exude a gourmet touch, this one’s for you.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.