Mushroom Ravioli by Terroni’s Spaccio

The Single Serve series features recipes for one with leftovers or enough for 2!


The Terroni empire recently opened up a cafe/bakery/market called Spaccio located in the Corktown neighbourhood of Toronto. It’s a 16,000 sq ft building that also houses an open kitchen and a two floor dining space.

On entering the store, my nose led my eyes to the the  bakery counter across the room as I saw the case full of cakes and pastries. There is a coffee bar and they also sell fresh bread, ready made sandwiches and pasta dishes.

But before getting over there, you’ll see a full table of wine for sale by the bottle, a fridge on the right with cheeses, salami, prosciutto, mortadella, gelato, panna cotta, prepared sauces (lamb ragu, amatriciana & pomodoro) and some basic grocery items. To the left, you will see a freezer with frozen ready to be cooked gnocchi, spelt cavatelli, tortelloni ricotta, torta rustica and a variety of ravioli (duck, squash, ricotta & spinach, mushroom, and ‘Ndjua). Next to it is a refrigerated case full of fresh pasta, pizza kits, pasta kits (like Spaghetti al Limone) and the large kitchen where all the food is made is behind.

The market portion of the space is not overly large so it makes it very easy for your eyes to drink in everything but I was intrigued by the frozen foods.  section. I really like pasta and have wanted to learn how to make it but thought this could be a good option. If you’ve eaten at Terroni, you’ll know their pasta is good. Even though I love to cook, I don’t always want to so why not take advantage of this option?

I decided to purchase the mushroom ravioli and the pomodoro sauce. I really like the fact that the ravioli comes in a resealable pouch.

The instructions are very easy.

Fill a pot with water. Add salt and bring to a boil.

Add frozen pasta. Boil for 5 – 6 minutes. (I added half the package and the put the remaining back in the freezer).

While the pasta is cooking, heat sauce in a pan on low setting. (I used a third of the jar. The remaining can be kept in the fridge for a few days or in the freezer in a freezer safe container for a few weeks. You could also use this as pizza sauce).

When the pasta is cooked, drain and toss in the sauce.

Voila! Dinner was ready within 10 minutes! You can serve this with a side salad and/or bread if you like. This was so easy, quick and delicious!

At $10 for the ravioli and $12 for the jar of sauce (there were leftovers of both), I definitely will be going back to pick up more of these quick options for a  meal.

Mushroom Ravioli with Tomato Sauce

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