serves 3-4
TOTAL TIME: 15 minutes
Active time: 15 minutes

For the mushrooms

2 tablespoons unsalted butter
16 ounces mushrooms, thinly sliced
1 cup heavy cream
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon salt
1/2 cup red wine

1. Melt butter in a large skillet oven over medium heat. Add all the ingredients except from the wine and the heavy cream and cook, stirring occasionally, until tender and browned about 5-6 minutes.
2. Add the wine and stir. Cook for 3 minutes.
3. Add the heavy cream and bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.

For the pasta
1 package ravioli

1. Boil the ravioli and drain them.
2. Put the ravioli in the pan with the mushroom and cook them for 2-3 more minutes.

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