CREAMY BALSAMIC MUSHROOM RAVIOLI ALFREDO

This crave-worthy Balsamic Mushroom Ravioli Alfredo takes store bought ravioli to the next level by adding flavorful balsamic mushrooms and a lusciously creamy homemade Alfredo sauce.

INGREDIENTS:

• 9 oz fresh cheese ravioli
• 8 oz cremini mushrooms (sliced thick)
• 2 TBSP olive oil
• 1 shallot (thinly sliced)
• 2 TBSP unsalted butter
• 1-2 cloves garlic (smashed and minced)
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 TBSP balsamic vinegar
• 4-INGREDIENT ALFREDO SAUCE
• 2 TBSP unsalted butter
• 2 TBSP flour
• 1 cup milk (I used 2%) plus extra to thin the sauce
• 1/4-1/3 cup freshly grated parmesan cheese
• salt and pepper to taste (I added 1/8 tsp of each)

INSTRUCTIONS:

1. Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water. Drain ravioli in a colander and set aside.
2. Heat the olive oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the sliced shallot and cook until fragrant, 2-3 minutes.
3.  Add the mushrooms and cook undisturbed for 4-5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, approx. 3 minutes. 
4. Reduce the heat to medium. Add the butter, garlic, thyme, oregano, salt, and pepper. Cook for an additional 30-60 seconds until garlic is fragrant then add the balsamic and pasta water to deglaze the pan. Transfer to a plate.
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