Cheese Ravioli with Mushrooms in a Garlic Butter Sage Sauce
This recipe is so yummy you should probably double the ingredients because everyone will want seconds and then leftovers the next day! The sauce is rich and creamy and compliments the cheese ravioli. The mushrooms give the recipe a nice depth by breaking up the similar consistency of the pasta and cheese. Both my husband and my kids loved it. Its super easy to make - within 15 minutes but tastes like it took hours and hours.
- 1 1/2 pounds cheese raviolis (fresh or dried)
- 4 tablespoons butter (divided)
- 2 tablespoons olive oil
- 2 cups cremini (baby portabella) mushrooms
- 4 cloves garlic (thinly sliced)
- 1 large shallot (minced)
- Handful of sage leaves
- 1/3 cupParmigiano Reggiano
- Heat a large pot of boiling water over high heat and season GENEROUSLY with salt.
- Meanwhile heat a saute pan over medium-high heat then add 2 tablespoons of butter and the olive oil. Once hot, add sage leaves and mushrooms. Toss the mushrooms evenly with oil and butter and season with salt and pepper.
- Meanwhile drop the ravioli in the boiling water and cook one minute less than the package directions.
- 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.
- Drain ravioli, reserving the 1/4 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. Serve immediately and enjoy!