Cheese Ravioli With Buttery, Balsamic Caramelized Mushrooms And Herbs

INGREDIENTS

• 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

1. 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.
2. 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.
3. 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.
4. Divide the raviõli amõng bõwls and spõõn the mushrõõm sauce õver tõp. Garnish with fresh herbs.