Porcini Ravioli with Mushrooms
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
If you’re a mushroom lover, this dish is for you. Our fresh Porcini Ravioli is tossed with even more mushrooms for a deep, earthy flavor that’s enhanced by butter, thyme and Parmigiano cheese. You’re going to love this one!
Ingredients
- 1 container Citarella Porcini Ravioli
- 2 Tbsp olive oil
- 3 cups porcini and cremini mushrooms, sliced
- 4 sprigs fresh thyme
- 2 cloves garlic, sliced thinly
- 3 Tbsp butter, cubed
- ½ cup grated Parmigiano Reggiano
- 1 Tbsp fresh thyme, minced
- Salt and pepper, to taste
Instructions
- In a large skillet over medium-high heat add olive oil, thyme sprigs and mushrooms, toss to coat then leave undisturbed for 2-3 minutes. (Stirring too much will release too much moisture from the mushrooms.) Toss and continue cooking for an additional 2-3 minutes.
- Add garlic and sauté for 1-2 minutes until fragrant. Remove thyme sprigs and season mushrooms with salt and pepper.
- Meanwhile bring a large pot of salted water to boil, cook ravioli until al dente. Drain and reserve 1 cup pasta water.
- Add cooked ravioli to mushrooms and ¼ cup of pasta water, cook over medium heat for 1-2 minutes and add butter. Add more pasta water if needed to create your sauce. Season with salt and pepper.
- Turn off heat and add minced thyme and Parmigiano Reggiano. Serve on platter garnished with more grated cheese and enjoy!
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