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.