Herby Buttered Balsamic Mushroom Ravioli

A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS! https://www.halfbakedharvest.com/mushroom-ravioli/#bo-recipe

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  shallot, thinly sliced
• 1  lb mushroom (mixed roughly torn or sliced)
•  kosher  salt and pepper
• 4  tablespoons butter, smashed
• 2  garlic cloves
• 2  tablespoons fresh thyme leaves
• 1  tablespoon fresh sage, chopped
• 3  tablespoons  balsamic vinegar
• 1  lb  cheese ravioli (homemade or store bought)
•  fresh dill, for serving

Directions

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
2. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
3. 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
4. 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!