A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS!
INGREDIENTS
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
1 pound mixed mushrooms, roughly torn or sliced
kosher salt and pepper
4 tablespoons butter, smashed
2 cloves garlic cloves
2 tablespoons fresh thyme leaves
1 tablespoon fresh chopped sage
3 tablespoons balsamic vinegar
1 pound cheese ravioli, homemade or store bought
fresh dill, for serving
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INSTRUCTIONS
1. 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.
2. 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.
