ingredients
- 18 oz mushroom ravioli
- 8 oz button mushrooms, sliced ¼-inch thick
- 8 oz heirloom grape tomatoes, halved
- 2 shallot, thinly sliced
- mushroom stock concentrate
- 8 tbsp sour cream
- 1/2 cup parmesan cheese
- 2 tsp chili flakes
- 1/2 oz parlsey leaves, a few whole for garnish, the rest finely chopped
- 1 tbsp olive oil
instructions
bring a large pot of salted water to a boil. once water is boiling, add ravioli to pot. reduce heat to low. cook until tender and floating to the top, 3-4 minutes. carefully reserve 1 cup pasta cooking water, then drain.
heat a large drizzle of olive oil in a large pan over medium-high heat. add mushrooms and cook, stirring, until browned, 5-7 minutes. add shallot, another drizzle of olive oil, and chili flakes to taste. cook, stirring, until shallot is softened, 2-3 minutes.
once shallot has softened, stir tomatoes into pan. reduce heat to low. stir in sour cream, stock concentrate, half the parmesan, and ⅓ cup reserved pasta cooking water. season with salt, pepper, chopped parsley, and a pinch more chili flakes if desired.
add ravioli to pan and increase heat to medium. gently stir to coat ravioli in sauce. cook until sauce thickens slightly, 1-2 minutes. if needed, stir in more reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.
divide ravioli mixture between plates. garnish with remaining parmesan and reserved parsley leaves and serve.