butternut squash ravioli with mushrooms

By pdav

Ingredients

• 2 (8-oz.) packages refrigerated butternut squash-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

Details

Servings 8

Preparation

Step 1

Preparation
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.
Note: We tested with Whole Foods 365 Everyday Value Butternut Squash-Filled Ravioli.

TRY THESE TWISTS!
Cheese Ravioli with Mushrooms: Substitute 2 (8-oz.) packages three cheese-filled ravioli for butternut squash ravioli.
Sweet Potato Gnocchi with Mushrooms: Substitute 1 (16-oz.) package sweet potato gnocchi for ravioli.


Southern Living
DECEMBER 2011