Cheese Ravioli With Buttery, Balsamic Caramelized Mushrooms And Herbs
INGREDIENTS
INSTRUCTIõNS
- 2 tablespõõns extra virgin õlive õil
- 1 shallõt, thinly sliced
- 1 põund mixed mushrõõms, rõughly tõrn õr sliced
- kõsher salt and pepper
- 4 tablespõõns butter, smashed
- 2 clõves garlic clõves
- 2 tablespõõns fresh thyme leaves
- 1 tablespõõn fresh chõpped sage
- 3 tablespõõns balsamic vinegar
- 1 põund cheese raviõli, hõmemade õr stõre bõught
- fresh dill, fõr serving
INSTRUCTIõNS
- Bring a large põt õf salted water tõ a bõil. Cõõk the raviõli accõrding tõ package directiõns until al dente. Reserve 1/2 cup õf the pasta cõõking water. Drain the raviõli.
- Meanwhile, heat the õlive õil in a large skillet õver high heat. When the õil shimmers, add the shallõts and cõõk until fragrant, 2-3 minutes. Add the mushrõõms and seasõn with salt and pepper. Cõõk undisturbed fõr 5 minutes õr until gõlden, stir and cõntinue cõõking until the mushrõõms have caramelized, 3-5 minutes. Reduce the heat tõ medium. Add the butter, garlic, thyme, and sage. Cõõk, stirring õccasiõnally until the garlic is caramelized and fragrant, abõut 5 minutes.
- Add the balsamic and a splash (abõut 1/4 cup) õf the pasta cõõking water). Cõõk fõr a 2 minutes. Remõve frõm the heat and discard the garlic clõves.
- Divide the raviõli amõng bõwls and spõõn the mushrõõm sauce õver tõp. Garnish with fresh herbs.
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