Cheese Ravioli with Beef Mushroom Ragu

Leaves fall in fall. Temperatures, too. But some things rise, our appetites topping the list. Salads are splendid, and the grill has its thrill, but come autumn, its rib-sticking fare we crave. Pasta offers the ideal canvas, whether for a sauté of woodsy mushrooms splashed with sherry, a warm-spiced ragu, savory sausage partnered with dark leafy greens, or an earthy spin on pesto that has as little to do with summer as it does with basil. So bring a pot of water to a rolling boil (it will help drown out your growling stomach). This hearty, delicious pastas promise to satisfy.

Makes 4 servings

INGREDIENTS

2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1 pound wild mushrooms (cremini, shiitake or other), trimmed and chopped
8 ounces ground lean beef
1 (28-ounce) can crushed tomatoes
½ cup reduced sodium chicken broth
2 teaspoons finely chopped fresh thyme
¼ teaspoon salt
Freshly ground black pepper
½ teaspoon ground cinnamon
1 (9-ounce) package fresh cheese ravioli
Grated Parmigiano Reggiano cheese, optional

DIRECTIONS

Heat oil in a 12-inch nonstick skillet over medium-high heat. Add garlic, mushrooms and beef; cook about 8 minutes. Add tomatoes, broth, thyme, salt, pepper and cinnamon. Reduce heat; simmer 10 minutes.
Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
Add pasta to mushroom and lamb mixture. Toss well and cook 2 minutes, until warm. If sauce is too thick, add a small amount of pasta water. Spoon into serving bowls and sprinkle with cheese, if using.