Mushroom Ravioli
3 portions
25mAdd some extra mushrooms to this mushroom ravioli for a super-rich, creamy, pasta with a little lemon zing and fresh chopped parsley and grated parmesan.
What you will need
4 Tbsp Olive Oil
10 oz frozen Mixed Mushrooms
pinch Salt
2 Shallots
16 oz Mushroom Ravioli
3/4 cup Heavy Cream
⅓ cup finely chopped Parsley
1/2 Lemon
2 Tbsp Unsalted Butter
1/2 cup grated Parmesan
(Nutritional facts 209 calories, 16.31 g fat, 9.76 g carbohydrates, 6.55 g protein, 27 mg cholesterol, 411 mg sodium)How to cook
1
2
Gather all ingredients.
3
Portion ingredients.
4
Slice the shallots into thin strips.
5
Remove the leaves from the stem of the parsley and chop.
6
Zest half of the lemon. Should be about a loose tablespoon of zest.
7
Saute the mushrooms in the olive oil over high heat.
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While cooking the mushrooms, boil water and add the mushroom ravioli. Cook according to package instructions. Strain and remove the ravioli from water.
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When the liquid releases from the mushrooms. Drain this from the pan to help the mushrooms brown and caramelize. Continue cooking for about 5 minutes.
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Add the sliced shallots and saute for a few more minutes until brown and slightly crispy.
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Add the cooked ravioli and heavy cream to the pan with the mushrooms and shallots.
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Stir in the cream and add the parmesan, and lemon zest to the pan.
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Add the butter, chopped parsley, and stir to combine everything together. Cook for a few minutes until the cream reduces a bit.
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