Ingredients
- 2 (9 ounce) packagesbeef ravioli or 2 (9 ounce) packages cheese ravioli
- 5 tablespoons unsalted butter
- 2 shallots , minced
- 12 ounces fresh white mushrooms , thinly sliced
- 2 cups frozen baby peas , thawed
- salt
- fresh ground black pepper
- 1/2 cup grated parmesan cheese
Directions
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Bring a large pot of salted water to a boil.
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Add the ravioli; cook according to package directions; drain and set aside.
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In a large skillet, melt the butter over med-high heat.
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Add in the shallots and mushrooms; cook to brown the mushrooms and evaporate the liquid, about 10 minutes.
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Add in the peas and cook for a few minutes to heat them.
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Add the ravioli to the skillet, tossing well to combine and heat through.
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Season with salt and pepper.
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Portion onto shallow plates and sprinkle with cheese; serve immediately.