Mushroom and Pine Nut Five Cheese Ravioli

Ingredients

• 2 packages Cappello’s 5-Cheese Ravioli

• 2 tablespoons olive oil

• 1 1/2 cups button mushrooms, sliced

• 1 1/2 cups cremini mushrooms, sliced

• 6 tablespoons butter

• 1 tablespoon chopped fresh rosemary

• 2 cloves garlic, minced

• 1/2 cup Chardonnay or other dry white wine

• 1 cup low sodium vegetable stock

• Salt and freshly ground black pepper to taste

• 1/2 cup shredded Parmesan

• 1/3 cup toasted pine nuts

Instructions

• Make the ravioli— Bring a large pot of well-salted water to boil over high heat. Cook ravioli to al dente according to package directions. Drain and set aside.

• Sauté the mushrooms—While pasta boils, heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms and sauté for about 5 minutes. Add in butter, rosemary, and garlic, then continue sautéing, stirring frequently, until mushrooms are beautifully browned and fragrant—another 5 minutes or so.

• Make the sauce—Add wine and vegetable stock and bring to a boil. Season with salt and pepper to taste and continue cooking until sauce is slightly reduced, 5 to 7 minutes. 

• Finish and serve—Add ravioli to skillet with sauce and toss gently to combine. Divide pasta between individual plates and top with a generous sprinkling of Parmesan and toasted pine