Active Time

　　10 min

　　Total Time

　　30 min

　　It's worth seeking out fresh cheese ravioli. They will make this meal special.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

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