Herby Buttered Balsamic Mushroom Ravioli , By FoodHealth .
A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS!
Total time: 25 minutes
Servings: 6 Servings
• 2 tablespoons extra virgin olive oil
• 1 shallot, thinly sliced
• 1 pound mixed mushrooms, roughly torn or sliced
• kosher salt and pepper
• 4 tablespoons butter, smashed
• 2 cloves garlic cloves
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh chopped sage
• 3 tablespoons balsamic vinegar
• 1 pound cheese ravioli, homemade or store bought
• fresh dill, for serving
• 1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
•
• 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
•
• 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
•
• 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS!
Total time: 25 minutes
Servings: 6 Servings
INGREDIENTS:
• 2 tablespoons extra virgin olive oil
• 1 shallot, thinly sliced
• 1 pound mixed mushrooms, roughly torn or sliced
• kosher salt and pepper
• 4 tablespoons butter, smashed
• 2 cloves garlic cloves
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh chopped sage
• 3 tablespoons balsamic vinegar
• 1 pound cheese ravioli, homemade or store bought
• fresh dill, for serving
INSTRUCTIONS:
• 1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
•
• 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
•
• 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
•
• 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
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