Bring a large pot of salted water to a boil. Cook the ravioli according
to package directions until al dente. Reserve 1/2 cup of the pasta
cooking water. Drain the ravioli.
Meanwhile, heat the olive oil in a large skillet over high heat. When
the oil shimmers, add the shallots and cook until fragrant, 2-3
minutes. Add the mushrooms and season with salt and pepper. Cook
undisturbed for 5 minutes or until golden, stir and continue cooking
until the mushrooms have caramelized, 3-5 minutes. Reduce the heat
to medium. Add the butter, garlic, thyme, and sage. Cook, stirring
occasionally until the garlic is caramelized and fragrant, about 5
minutes.
Meanwhile, heat the olive oil in a large skillet over high heat. When
the oil shimmers, add the shallots and cook until fragrant, 2-3
minutes. Add the mushrooms and season with salt and pepper. Cook
undisturbed for 5 minutes or until golden, stir and continue cooking
until the mushrooms have caramelized, 3-5 minutes. Reduce the heat
to medium. Add the butter, garlic, thyme, and sage. Cook, stirring
occasionally until the garlic is caramelized and fragrant, about 5
minutes.
Divide the ravioli among bowls and spoon the mushroom sauce over
top. Garnish with fresh herbs. Enjoy!
Originally Submitted
12/25/2023
0 Out of 5 from
0 reviews
You can add this Balsamic and Herb Mushroom Ravioli recipe to your own private DesktopCookbook.
