Portabella Pesto Sandwich with Balsamic Red Onions

I am especially proud of this vegetarian sandwich because my meat loving husband absolutely loves it. Portobellas have a natural meatiness, so it doesn't feel like you're skimping on heartiness here. The roasted peppers and balsamic red onions are complemented by a delicious pesto mayonnaise and melted provolone cheese. Put together on a grilled roll (or baguette), this sandwich will quickly become one of your favorites too!
Serves 2

Ingredients:
2 tbsp. pesto (recipe to follow)
2 tbsp. mayonnaise
3 slices provolone
1 small red onion, sliced
2 portabellas
1/3 cup olive oil
1 sweet Italian red pepper (or a bell pepper)
1 tsp. brown sugar
2 tbsp. balsamic vinegar
salt, black pepper
2 deli rolls (or baguette pieces)

Assembly:
Turn portabellas in olive oil to coat. Do the same for the pepper. Grill the pepper over high heat for 10 or so minutes until the skin is black (an indoor grill, grill pan or oven all work). Remove to a paper bag for five minutes to allow the skin to fall off. Reduce heat to medium high and grill the portabellas about 5 minutes on the first side, about 3 minutes on the second (until you have nice grill marks and the mushroom appears cooked). While the portabellas are grilling, saute the onions in 1 tbsp. olive oil (you can do this right on a grill pan if you're cooking indoors). Lower heat to medium-low and cook about 10 minutes before adding vinegar, brown sugar, salt and pepper. Cook for another 2-3 minutes until the vinegar is absorbed. You will have removed the portabellas by now. Let them sit for a few minutes before cutting them into 1/2 strips. Remove the skin and insides (membranes and seeds) from the red pepper and slice. Mix the pesto and mayonnaise. Place each side of the rolls on a baking sheet (your oven should be preheated to 400). Assemble your sandwich (mushroom, red pepper, red onion mixture) then top with provalone. Bake for about 5 minutes until cheese begins to melt and the edges of the bread appear crispy. Remove from oven, spread pesto mayonnaise on the top side of the roll and press the sanwich together. Serve immediately.

Portabello Ravioli with "Gravy"

This is a favorite dish of mine that seems kind of daunting at first but is actually really simple with elements that can be made ahead of time and assembled quickly. I also 'cheat' on some elements like using canned stock instead of neckbones and using won ton wrappers instead of homemade pasta. My husband and I aren't fans of ravioli made with ricotta, so I've switched it up a bit. Feel free to use ricotta and any filling combination that makes you happy!

I use the 'gravy' recipe for ravioli but also for lasagna and baked pasta dishes. You can add red pepper flake when sauteing the mushrooms to add an extra zip or fresh herbs like oregano if you're in the mood. My Sicilian grandpa calls this 'gravy' and speaks fondly of the Sunday dinners of his childhood during which a hearty tomato sauce was featured. It is one of the things I enjoy making most...the house just smells wonderful while it's cooking, and it is just such a hearty sauce that is guaranteed to make anyone you serve it to feel very loved.

The Ravioli

1 package won ton wrappers (yes, I am a big cheater!)

1 small package portabello mushrooms, diced

2 cloves of garlic, minced

1 tbsp. olive oil

1/2 tbsp. butter

salt, black pepper

1/8 cup grated parmesan cheese

1/8 cup shredded mozzarella cheese

1/8 cup shredded provalone

small bowl of warm water

Saute mushrooms in olive oil and butter. Add garlic, salt and pepper. Cook one additional minute. Remove from heat and cool completely before stirring in cheese. Place 1 tsp. of filling on a won ton wrapper, then wet your finger in the water and run it along the perimeter of the wrapper. Put the top wrapper on and seal the edges, making sure to press out any air that may be in the filling. Boil a large pot of water and add about 1/8 cup salt (your water should taste like the sea!). Drop ravioli in and cook 3-4 minutes until ravioli are floating and edges are translucent. Remove with a slotted spoon into a strainer.

The "Gravy"

1 28 oz. can of crushed tomatoes

1 14 oz. can of crushed tomatoes

1 14 oz can of petite diced tomatoes

3/4 cups red wine (cabernet or merlot)

1 tbsp. tomato paste

3 tbsp. olive oil

1 lb. hot sausage (removed from casing)

4 cloves of garlic, minced

1 yellow onion, diced

1 1/2 cups diced portabello mushrooms

salt, black pepper

1 cup beef stock

3 tbsp. fresh basil

Brown sausage, adding mushrooms and onions when sausage is nearly cooked. Add olive oil and garlic, cook 1 minute over medium heat. Stir in tomato paste then add wine. Bring to a boil then reduce heat to medium. Add beef stock and tomatoes. Add salt, black pepper and bring to a boil. Reduce heat to low and cook, covered 2 hours. Remove cover and cook on low heat for another 2-4 hours. Stir in basil at the end.