Rosemary Butter Mushroom and Cheese Ravioli.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups shiitake or cremini mushrooms, sliced
- 6 tablespoons salted butter
- 3 cloves garlic, minced or grated
- kosher salt and black pepper
- 1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup low sodium vegetable or chicken broth
- 1 pound cheese ravioli, homemade or store-bought
- 2 cups torn sourdough bread
- 2 tablespoons extra virgin olive oil
- 3 ounces prosciutto
- 1/2 cup grated Manchego cheese
- 1/2 teaspoon crushed red pepper flakes
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes.
- 2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
- 3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
- 4. Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy!
Source
Original recipe: View Original