It's worth seeking out fresh cheese ravioli. They will make this meal special.
Ingredients
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
2 medium shallots, thinly sliced crosswise
8 ounces presliced fresh cremini mushrooms
5 ounces presliced fresh shiitake caps
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
1 (16- to 20-oz) package fresh or frozen four-cheese ravioli
Directions
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
