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Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce

Cheese Ravioli Garlic Mushroom Rosemary Sauce The Chew
A classic Italian dish!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
This inspired dish is so good you'll want it all the time.
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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
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt
    Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean).
  • 2
    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.
  • 3
    1 1/2 pounds cheese raviolis (fresh or dried)
    Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon.
  • 4
    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.
  • 5
     
    Cook the ravioli one minute shorter than the packaged instructions.
  • 6
    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.
 
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