Creamy Mushroom Ravioli
Ingredients:
1 package (9 ounces) mushroom ravioli
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
Directions:
Cook the mushroom ravioli according to the package instructions. Drain and set aside.
In a large skillet, heat butter and olive oil over medium heat. Add the chopped shallot and minced garlic. Sauté until fragrant, about 2 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce thickens.
Season the sauce with salt and black pepper to taste.
Add the cooked ravioli to the skillet and gently toss to coat in the creamy mushroom sauce.
Remove from heat and sprinkle with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 2 servings
