Balsamic Thyme Mushroom Ravioli

Balsamic Thyme Mushroom Ravioli

Makes 4 – 6 servings

1 tablespoon butter

1 tablespoon olive oil

1 large shallot, finely diced

3 garlic cloves, minced

2 tablespoons chopped fresh thyme leaves

1 pound mixed mushrooms, thinly sliced

3 tablespoons balsamic vinegar

1 tablespoon fresh squeezed lemon juice

1 pound cheesy ravioli (homemade is best, but store bought works too)

Sea salt & fresh cracked black pepper

Flat-leaf parsley, for serving

  1. Bring a large stockpot of salted water to a rapid boil. Cook the ravioli according to package directions (or 1 ½ – 2 minutes if homemade), until cooked al dente. Drain and reserve ¼ cup of cooking liquid. Awesome.
  2. Heat a heavy bottomed saucepan over medium heat and melt the olive oil and butter together. When melted, add the garlic and cook for 30 seconds, keeping watch so it doesn’t burn. Add the shallot and cook for 2 minutes, stirring often. Add the thyme and mushrooms, and season with a pinch of salt and pepper. Cook, stirring every few minutes, until browned (6 – 8 minutes). Add the balsamic vinegar, lemon juice, and reserved cooking liquid, and bring to a simmer. Let the sauce simmer for 2 minutes, then toss through the ravioli.
  3. Plate up, garnish with flat-leaf parsley, and serve immediately. Delicious.

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