Cheese Ravioli with Garlic Mushroom and Rosemary Sauce

Filed under Pasta

Ingredients

Directions

  1. Bring a large pot of water to a boil and salt it generously (it should taste like the ocean).
  2. Heat a saute pan over medium-high heat with 2 tablespoons butter and the olive oil. Add the rosemary and mushrooms, toss and season.
  3. Drop the ravioli into the boiling water and stir; cook 1 minute less than the package says.
  4. Add the garlic and shallot to the mushrooms and cook until cooked through, 2 to 3 minutes.
  5. Drain the ravioli, saving 1/3 to 1/2 cup of the water, and add to the pan with about 1/3 cup of the water and the remaining 2 tablespoons butter. Add the cheese and toss until creamy and emulsified. Serve immediately.