rosemary butter mushroom and cheese ravioli.

rosemary butter mushroom and cheese ravioli.

From: Half Baked Harvest

Perfect for when you’re craving something cozy, but need something quick and easy too!

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
servings: 6


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

BREADCRUMBS

  • 2 cups torn sourdough bread
  • 2 tablespoons extra virgin olive oil
  • 3 ounces prosciutto (omit if vegetarian)
  • 1/2 cup grated Manchego cheese
  • 1/2 teaspoon crushed red pepper flakes



INSTRUCTIONS

  • 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.
  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
  • 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.
  • Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy!

See more at Half Baked Harvest

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