Ravioli ai funghi

Ingredienti

• 1 (20-ounce) package mushroom ravioli
• 2 tablespoons, plus more if needed olive oil
• 1 large shallot (minced )
• 3 cups mixed mushrooms (sliced or torn (cremini, shiitake, oyster, etc.))
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1 tablespoon garlic (minced)
• 1 teaspoon fresh rosemary, (finely chopped (or 1/2 teaspoon dried))
• 1/2 teaspoon, plus more for garnish fresh thyme leaves
• 2/3 cup dry Marsala
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper (to taste)
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted walnuts, (for garnish)

Preparazione

1. 1

   Cook the ravioli: Bring a large pot of salted water to a boil. Cook the mushroom ravioli (20 ounces) according to package directions until just al dente. Drain and set aside.

2. 2

   Sauté the Veggies: Heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the shallot (1) and cook until softened and fragrant, about 2–3 minutes. Add the mushrooms (3 cups), season with salt (3/4 teaspoon) and pepper (1/2 teaspoon), and let them sear undisturbed for 2–3 minutes to develop color. Then stir almost constantly, adding a touch more oil if needed, until they release their juices and become tender and deeply golden, about 5 minutes.

3. 3

   Build flavor with herbs: Reduce the heat to low. Add the butter (4 tablespoons), garlic (1 tablespoon), rosemary (1 teaspoon), and thyme (1/2 teaspoon). Cook for 2–3 minutes, letting the garlic soften and the rosemary infuse the butter.

4. 4

   Deglaze & reduce: Increase heat to medium and pour in the Marsala wine (2/3 cup) and balsamic vinegar (1 tablespoon). Scrape up the browned bits from the pan and let it simmer until reduced by about half, 3-4 minutes.

5. 5

   Make it creamy: Stir in Dijon mustard (1 tablespoon), then slowly add the cream (1 cup), stirring constantly. Simmer gently until the sauce thickens slightly, 2–4 minutes. Stir in Parmesan (1/2 cup) until melted and smooth. If the sauce gets too thick, loosen it with a splash of extra cream.

6. 6

   Finish & serve: Add the cooked ravioli directly to the skillet and gently toss to coat. Sprinkle with parsley (1/4 cup), thyme, and toasted nuts (1/4 cup). Serve with extra Parmesan at the table.