Categories: Main Dish, Pasta

Ingredients

• 2 tablespoons olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 2 medium shallots, thinly sliced crosswise
• 8 ounces presliced fresh cremini mushrooms
• 5 ounces presliced fresh shiitake caps
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 (16- to 20-oz) package fresh or frozen four-cheese ravioli

Directions

1. Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.

2. Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.

3. While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.

4. Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.

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