Ravioli With Mushrooms and Sweet Peas |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In 'Not Your Mother's Weeknight Cooking' Ingredients:
2 (9 ounce) packages beef ravioli or 2 (9 ounce) packages cheese ravioli |
5 tablespoons unsalted butter |
2 shallots, minced |
12 ounces fresh white mushrooms, thinly sliced |
2 cups frozen baby peas, thawed |
salt |
fresh ground black pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Bring a large pot of salted water to a boil.
2. Add the ravioli; cook according to package directions; drain and set aside.
3. In a large skillet, melt the butter over med-high heat.
4. Add in the shallots and mushrooms; cook to brown the mushrooms and evaporate the liquid, about 10 minutes.
5. Add in the peas and cook for a few minutes to heat them.
6. Add the ravioli to the skillet, tossing well to combine and heat through.
7. Season with salt and pepper.
8. Portion onto shallow plates and sprinkle with cheese; serve immediately.
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