Mushroom Extravaganza Ravioli with Creamy Mushroom Sauce
Ingredients
- 1 package Parla Portabella Mushroom Ravioli
- 1 tbsp butter
- 12 oz presliced mushrooms
- 1/3 cup onion, sliced thinly
- 1/3 cup shallots, sliced thinly
- 1 tbsp minced garlic
- 1 1/2 tsp salt, divided
- 1/4 tsp freshly ground black pepper
- 1/4 cup dry white wine
- 2/3 - 1/2 cup whipping cream
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tbsp chopped fresh parsley
- Minced fresh parsley (optional)
Servings:
Units:
Instructions
- Cook pasta according to package directions, omitting salt and fat; drain.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
- Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
Share this Recipe