Cheese Ravioli with Garlic, Mushroom & Rosemary Sauce

This was yet another quick week night meal that was delicious! It's basically a simple way to jazz up frozen ravioli and has so much flavor. I added a simple tomato salad to go on the side... another meatless wonder! Here is how I made it...

Cheese Ravioli with Garlic, Mushroom & Rosemary Sauce      

Serves 2-3

ingredients

• 2 tbsp butter
• 1 tbsp EVOO
• 1 sprig rosemary
• 1 cup cremini shrooms, sliced
• 3/4 lb frozen cheese ravioli
• 2 cloves garlic, thinly sliced
• 1/4 red onion, minced
• 1/6 cup Parmesan cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Cook the ravioli in a large pot of salted water according to the package instructions.

2. Heat a skillet over medium-high heat and add 1 tbsp butter and olive oil. Once hot add the rosemary sprig and shrooms. Toss the shrooms and season with S&P. Cook until the shrooms have browned on all sides, about 5 minutes.

3. Add the garlic and shallot to the shrooms and toss to coat. Cook 2 minutes until they are soft.

4. Drain the ravioli, reserving some pasta water. Add the pasta to the skillet and toss to coat. Add 1/3 or less pasta water along with 1 tbsp butter to coat with the cheese. Garnish each dish with more cheese if desired.

I also serve a simple tomato salad with many of my pasta dishes...

Tomato Salad

 

It's just sliced tomatoes, olive oil, fresh chopped herbs, onion and topped with cheese. They are delish and simple!

Enjoy!

This recipe was adapted from Michael Simon.