Wild Mushroom Ravioli in Porcini Cream Sauce

Ingredients

• 16 pieces Wild Mushroom Porcini Ravioli
• 4 tbsp (1/2 stick) butter
• 1 shallot, thinly sliced
• 10 oz. Porcini mushrooms, sliced
• 4 sprigs fresh rosemary
• 12 oz. heavy cream
• 8 oz. grated Parmigiano or Romano cheese
• Fresh parsley, for garnish

How to Make It

1. Melt butter in a pan over low heat
2. Add shallots and caramelize
3. Add rosemary and mushrooms; increase heat to medium and cook for 5 minutes until slightly softened
4. Add heavy cream; simmer and stir slowly until slightly thickened
5. Meanwhile, boil ravioli in salted water for 4 minutes
6. Stir grated cheese into sauce until well incorporated
7. Add ravioli to pan and stir thoroughly until pasta and sauce are well incorporated; if sauce is too thick or sticky, add pasta cooking liquid one tablespoon at a time
8. Serve 4 ravioli per plate, distributing mushrooms and shallots as evenly as possible; garnish with fresh parsley