Sauteed mushroom-shallot-bacon sauce & fresh herbs served over ravioli
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 6
Author: Adapted from Herby Buttered Balsamic Mushroom Ravioli by Half Baked Harvest
Ingredients
6slicesthink cut baconcut into 1/2 inch pieces
1shallotthinly sliced
1pound sliced baby bella mushrooms
kosher salt and pepper
4tablespoonsbutter
1teaspoonminced garlic
2tablespoonschopped fresh thymeplus additional for finishing
1tablespoonfresh chopped sage
3tablespoonsbalsamic vinegar
1poundcheese raviolior other type fresh ravioli,
4tablespoonsbrowned butteroptional (see link in notes)
fried sage leaves, optional (see notes)
Instructions
Cook bacon in large skillet until done to your level of crispness. Then remove bacon from pan and drain on paper towel, leaving 2-3 tablespoons of bacon grease in the pan.
While bacon is cooking bring pasta water to a boil.
Cook shallots on medium heat in bacon grease for a few minutes, until they soften. Add the mushrooms and stir to coat with bacon grease. Season with salt and pepper. Cook, stirring occasionally until the mushrooms have caramelized, about 3-5 minutes. Reduce heat to medium-low. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally, for 3-4 minutes.
Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water. Drain the ravioli.
Add the balsamic vinegar and the pasta cooking water to the mushroom sauce. Cook, stirring occasionally, for 2 minutes.
Divide the ravioli among plates or bowls. Drizzle with browned butter, if using. Then spoon the mushroom sauce over the ravioli. Finish with chopped thyme and fried sage leave, if desired.
Notes
Browned Butter video link Fried Sage Leaves - heat 1/2 inch of olive oil on medium-high heat in a small heavy skillet until it shimmers. Add individual sage leaves and fry for 20-30 seconds, or until crisp. Drain on paper towels and sprinkle with Kosher salt.