Ravioli ai funghi

Ingredienti

• 2 tablespoons olive oil
• 16 ounces baby portobello mushrooms (sliced )
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups 2% milk
• 1/2 cup heavy whipping cream
• 2 tablespoons chopped parsley
• 6 sprigs fresh thyme (just the leaves, discard stems)
• 1 1/2 cups parmesan cheese (grated )
• 20 ounces fresh four cheese ravioli

Preparazione

1. 1

   Preheat oven to 375 F.

2. 2

   Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate.

3. 3

   In the same pan, melt the other tablespoon of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 cup of the parmesan cheese and bring it all to a low simmer. Let it thicken for another minute or so. (see note)

4. 4

   Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 cup of parmesan cheese over the top.

5. 5

   Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.