Cheese Ravioli with Mushrooms

Ingredients

• 8 oz baby portobello mushrooms sliced
• 6 tablespoons butter divided
• 16 oz three cheese-filled ravioli refrigerated
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon sage fresh thinly sliced
• 4  garlic cloves thinly sliced
• 1 teaspoon kosher salt 
• 8 servings toppings: freshly parmesan cheese fresh freshly ground shaved chopped
• 0.3 teaspoon pepper freshly ground
• 3 tablespoons shallots fresh sliced

Equipment

• frying pan

Directions

1. Prepare ravioli according to package directions. Keep warm.
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat.
3. Add mushrooms; saut 3 to 5 minutes or until lightly browned.
4. Add garlic and shallots; saut 2 minutes or until tender.
5. Remove from skillet. Wipe skillet clean.
6. Melt remaining 4 Tbsp. butter in skillet over medium-high heat; cook 2 to 3 minutes or until lightly browned. Stir in parsley, sage, and mushroom mixture.
7. Add hot cooked ravioli, and toss gently. Stir in salt and pepper.
8. Serve immediately with desired toppings.