WEEKDAYS 1e|12c|p

Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce

The Chew
|
Servings: 4 to 6
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easy
|
1 to 30 min

This inspired dish is so good you'll want it all the time.


  • Ingredients
  • step-by-step directions
Ingredients
Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce
  • 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
Directions
  • Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean).
  • 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.
  • Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon.
  • 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.
  • 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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