Rosemary Butter Mushroom and Cheese Ravioli.

Name: Rosemary Butter Mushroom and Cheese Ravioli.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons extra virgin olive oil; 3 cups shiitake or cremini mushrooms, sliced; 6 tablespoons salted butter; 3 cloves garlic, minced or grated; kosher salt and black pepper; 1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs; 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 cup low sodium vegetable or chicken broth; 1 pound cheese ravioli, homemade or store-bought; 2 cups torn sourdough bread; 2 tablespoons extra virgin olive oil; 3 ounces prosciutto ((omit if vegetarian)); 1/2 cup grated Manchego cheese; 1/2 teaspoon crushed red pepper flakes

Perfect for when you’re craving something cozy, but need something quick and easy too!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

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Rosemary Butter Mushroom and Cheese Ravioli.

Foto: Half Baked Harvest

Ingredients

6 servings

2 tablespoons extra virgin olive oil
3 cups shiitake or cremini mushrooms, sliced
6 tablespoons salted butter
3 cloves garlic, minced or grated
kosher salt and black pepper
1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup low sodium vegetable or chicken broth
1 pound cheese ravioli, homemade or store-bought
2 cups torn sourdough bread
2 tablespoons extra virgin olive oil
3 ounces prosciutto ((omit if vegetarian))
1/2 cup grated Manchego cheese
1/2 teaspoon crushed red pepper flakes

Steps

1. To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes. 2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly. 4. Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy!