Butternut Squash Ravioli with Mushrooms

Ingredients

  • 2 (8-oz.) packages refrigerated butternut squash-filled ravioli
  • 6 tablespoons butter, divided
  • 1 (8-oz.) package sliced baby portobello mushrooms
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons sliced fresh shallots
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon thinly sliced fresh sage
  • + 3 more ingredients
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground pepper
    • Toppings: freshly shaved Parmesan cheese, freshly ground pepper, chopped fresh parsley

1. Prepare ravioli according to package directions. Keep warm. 2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet. Wipe skillet clean. 3. Melt ...

View full recipe at SpringPad

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