Cheese Ravioli with Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cheese Ravioli with Mushrooms uses refrigerated three-cheese ravioli and meaty baby portobellos to create an indulgent side dish. And this ravioli side is ready in 25 minutes. Ingredients:
2 (8-oz.) packages refrigerated three cheese-filled ravioli |
6 tablespoons butter, divided |
1 (8-oz.) package sliced baby portobello mushrooms |
4 garlic cloves, thinly sliced |
3 tablespoons sliced fresh shallots |
2 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon thinly sliced fresh sage |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
toppings: freshly shaved parmesan cheese, freshly ground pepper, chopped fresh parsley |
Directions:
1. Prepare ravioli according to package directions. Keep warm.
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet. Wipe skillet clean.
3. Melt remaining 4 Tbsp. butter in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture. Add hot cooked ravioli, and toss gently. Stir in salt and pepper. Serve immediately with desired toppings.
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