Four-Cheese Ravioli With Mushrooms
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Unsalted Butter2 medium
Shallot (thinly sliced crosswise)1 cup
White Wine (dry)1 tsp
Salt1 tsp
Black PepperDirections:
1
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes
2
Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes
3
Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes
4
Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted
5
While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente
6
Drain in a colander
7
Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined
8
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes
9
Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes
10
Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes
11
Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted
12
While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente
13
Drain in a colander
14
Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined