I grew up in household where frequent dinner parties were the norm. Having friends and family over regularly (for HUGE meals) was, and still is, a normal occurrence. I’ve learned that part of throwing a great dinner party (with ease), is figuring out a menu that everyone will enjoy. This recipe is a wonderful option to serve with salad and bread – for an easy meal that looks impressive and tastes very gourmet.


1 1/2 pounds cheese raviolis (or spinach and cheese raviolis) depending on your preference

4 tablespoons butter (divided)

2 tablespoons olive oil

2 cups cremini mushrooms

4 cloves garlic (thinly sliced)

1 large shallot (minced)

1/3 cup Parmigiano Reggiano



Heat a large pot of water over high heat and season with salt. Bring to a boil. Drop the ravioli into the water and stir occasionally.

Heat a saute pan over medium-high heat. Add 2 tablespoons of butter and olive oil. Once hot, add mushrooms and season with salt and pepper. Let cook for about 5 minutes.

Add the garlic and shallots to the pan of  mushrooms and toss to coat. Cook until garlic and shallots are cooked through (about 2-3 additional minutes)

Drain ravioli, reserving pasta water and put into the saute pan with the mushrooms, garlic and shallots. Add about 1/3 cup of the pasta water along with the remaining 2 tablespoons of butter.

Add Parm cheese and toss the pasta until the sauce is emulsified.

*You can garnish with extra grated cheese and a bit of parsley or oregano if you like.

Serve and enjoy right away!

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October 8 2012

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