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Start water boiling water for pasta in a deep pot. Add salt to pasta water (optional).
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Heat olive oil in a sauté pan over medium heat.
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Melt 4 Tablespoons of butter in hot pan.
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Saute mushrooms and salt in the melted butter and olive oil for approximately 3 minutes
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Add rosemary sprigs, shallots and garlic to mushrooms and sauté until shallots are soft, approximately 5 minutes.
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Add wine and reduce until wine is reduced to 1/4 cup.
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While wine is reducing, add pasta to boiling water and simmer according to directions on ravioli package.
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Drain ravioli and keep warm.
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After wine is almost fully reduced (to a 1/4 cup or less), remove mushroom mixture from heat.
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Taste and add salt if needed.
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Remove rosemary sprigs from mixture.
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Add remaining 4 Tablespoons of butter and allow to melt.
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Place desired amount of ravioli on a plate (or in a bowl), add a spoonful of rosemary mushroom sauce, garnish with a sprinkle of grated parmesan, a few shreds of shaved parmesan, and the tip of a rosemary sprig.
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Serve and enjoy!