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Export 9 ingredients for grocery delivery
Step 1
Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
Step 2
Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add diced shallots and cook until fragrant about 1 minute. Add mushrooms and cook for about 8 minutes until golden brown and tender. Add garlic and white wine and cook an additional 30 seconds until fragrant.
Step 3
Add heavy cream, and herbs, and whisk until combined. When bubbles form reduce the heat to low and add a bit of pepper to taste. Whisk again.
Step 4
Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of the Parmigiano and stir to combine. Turn the heat off.
Step 5
Add ravioli to boiling water. Cook according to al-dente package directions. Follow this guide to know when they are done cooking.
Step 6
Once ravioli, reserve ½ cup of their cooking liquid. Drain the ravioli and add to the pan with the mushroom cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water.
Step 7
Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, for 1-2 minutes.
Step 8
Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese.
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