This is a sponsored post thanks to a partnership with Three Bridges. Thank you for supporting Football Food and Motherhood. 

It’s World Pasta Day, and a devoted carb lover like myself doesn’t let a day like today just fade away into the sunset. Instead, we do what any good Yinzer would do – we drown it in butter and onions.

Normal pasta lovers think a normal pasta dish will cut it. 

But not today – today we do to pasta for what it’s been waiting for – to be Yinzerfied. And that means fried up like perogies. Who said you can’t take these little delicate pillows and turn them into something extraordinary?

These Three Bridges Wild Mushroom ravioli deserve better than just some leftover canned spaghetti sauce in your fridge. 

And thus I give you:

Roasted Beet and Mushroom Ravioli “Perogies”

It is just like a true Pittsburgh girl. Deceivingly fancy looking yet much less maintenance than you think. 

Ingredients:

• 1 pack of Three Bridges Wild Mushroom Ravioli
• 1 onion
• 2 cloves garlic, crushed
• 1 pat cashew butter
• 1 package of shitake and/or portabello mushrooms (I say the more the merrier)
• 1 sprig of thyme
• 1 raw beet
• 1 bunch of raw radishes

Directions:

1. Preheat the oven to 350 degrees.
2. Clean, chop and coat radishes and beets in olive oil, salt and pepper. Lay on a baking sheet and roast until caramelized (about 20 minutes).
3. While those are roasting, start to boil your water for the perogies, I mean ravioli.
4. In a separate pan, toss in the chopped mushrooms, onion and garlic with a swirl of olive oil, and a sprig of thyme.
5. Saute until tender and cooked down (about 10 minutes on medium heat).

 

1. Place the mushrooms in a separate bowl.
2. Drain your ravioli and transfer to the pan with mushroom remains.
3. Add a pat of cashew butter and some chopped onion. Keep an eye on them so they don’t burn (be sure to turn them frequently so they don’t stick). Once crispy. Transfer to your plate – preferably a black and yellow one.
4. Top with the mushroom ragu and sprinkle on the roasted beets and radishes.
5. You’re welcome.

Ok so too fancy for you? Here’s one more to spice up your pasta day – A Quesadilla with ravioli. The carb lover in me loves carbs on carbs, and this is basically heaven pie.

It’s simple:

1. Boil your Three Bridges ravioli like normal, then slip them into a tortilla wrap. Top them with anything that you have laying around – mushroom ragu, cheese, some greens, maybe some extra love. It’s up to you, but be warned – once you make ravioli quesadillas you can never go back.