Ravioli sauce

By Ellan

Ingredients

• Extra virgin olive oil, for drizzling
• 1/2 cup diced pancetta
• 3 cloves garlic, smashed
• 1 cup shiitake, oyster and cremini mushroom, sliced
• kosher salt
• 1 2/3 cup chicken stock
• 4 tab. unsalted butter
• 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
• 1/4 cup chopped fresh chives

Preparation

Step 1

Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over med.-high heat.
When the garlic is light brown and fragrant, discard garlic.
When the pancetta is crisp, ad the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes.
Pour in the chicken stock, season with salt and cook until the sauce is reduced by half.
Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season wit salt, if necessary.