claire freehafer

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
• ½ cup parmesan cheese
• 2 tsp chili flakes
• ½ oz parlsey leaves, a few whole for garnish, the rest finely chopped
• 1 tbsp olive oil

instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. divide ravioli mixture between plates. garnish with remaining parmesan and reserved parsley leaves and serve.