Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce
Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce
Ingredients:
1 1/2 pounds cheese raviolis
4 tablespoons butter, divided
2 tablespoons olive oil
2 cups cremini mushrooms
4 cloves garlic, thinly sliced
1 large shallot, minced
2-3 rosemary sprigs
⅓ cup Parmigiano Reggiano
Salt
Instructions:
Heat a large pot of boiling water over high heat and season generously with salt. When boiling, gently drop the ravioli in the water and stir with a wooden spoon. Cook ravioli per instructions on package.
In a sauté pan over medium-high heat, add 2 tablespoons of butter and the olive oil. Once melted, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper.
Add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through.
Drain ravioli, reserving the pasta water, and gently add to the sauce. Add about ⅓ cup of the pasta water along with the remaining 2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately.
