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Ravioli 26

Ravioli 26 is built on Unsalted Butter and Cream Sherry. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1 stick
• 2 tbsp

Method (preview)

1. 1

   Heat in a skillet 2 tablespoons butter and 2 tablespoons extra virgin olive oil.

2. 2

   Saute the mushrooms over a low-medium heat.

3. 3

   If the mushrooms get too dry add a little chicken broth, cover until mushroom mixture becomes soft.

4. 4

   Once soft, uncover and cook off most of the liquid and then add the cream sherry. Slowly reduce, leaving the mushrooms moist. Set aside.

5. 5

   Into a saucepan, add the half and half, sage, and the parmigiano-reggiano being careful not to heat too high.

6. 6

   Pour the alfredo mixture from the saucepan into a skillet containing the mushroom mixture, making sure it retains a creamy consistency, if it does not, add a little more half and half if the sauce is not thick enough.

7. 7

   Cook the pasta according to directions, except you might want to cook them a little less since the whole dish is heated together in the covered skillet for a few minutes to finish it off.

8. 8

   When the pasta is a little undercooked, add it to the skillet containing the sauce, lower the heat and cook until the pasta is soft and the sauce remains creamy.

9. 9

   Place the ravioli on a dish and top with either finely chopped sage, or parsley.