Four-Cheese Ravioli with Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's worth seeking out fresh cheese ravioli. They will make this meal special. Ingredients:
2 tablespoons olive oil |
1/2 stick (1/4 cup) unsalted butter |
2 medium shallots, thinly sliced crosswise |
8 ounces presliced fresh cremini mushrooms |
5 ounces presliced fresh shiitake caps |
1/2 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup coarsely chopped fresh flat-leaf parsley |
1 (16- to 20-oz) package fresh or frozen four-cheese ravioli |
Directions:
1. Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
2. Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
3. While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
4. Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
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