Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce

By lkalemba

Ingredients

• 1 1/2 pounds cheese raviolis (fresh or dried)
• 4 tablespoons butter (divided)
• 2 tablespoons olive oil
• 2 cups cremini mushrooms
• 4 cloves garlic (thinly sliced)
• 1 large shallot (minced)
• 2 rosemary sprigs
• 1/3 cup Parmigiano Reggiano
• Salt

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Salt

Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean).

2 rosemary sprigs
2 tablespoons butter
2 tablespoons olive oil
2 cups cremini mushrooms
Salt and pepper

Heat a saute pan over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper.

1 1/2 pounds cheese raviolis (fresh or dried)

Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon.

4 cloves garlic (thinly sliced)
1 large shallot (minced)

Then add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through.

Cook the ravioli one minute shorter than the packaged instructions.

1/3 cup Parmigiano Reggiano
2 tablespoons butter

Drain ravioli, reserving the pasta water, and put into the saute pan. Add about 1/3 cup of the pasta water along with the remaining 2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately.