Mushroom Ravioli with an Herbed Olive Oil Sauce
| Servings |
|
Ingredients
- 1 9 oz Refrigerated Ravioli
- 1/2 C Extra Virgin Olive Oil
- 1/2 Onion diced
- 5 Garlic Cloves minced
- 1/4 tsp Crushed Red Pepper
- 1 Tb Fresh Thyme
- 1 tsp Dried Oregano
- 1/2 tsp Lemon Pepper
- 3 Tb Butter
- 1 Tb Extra Virgin Olive Oil
- 2 Tb Salt
- 2 tsp Extra Virgin Olive Oil
- 20 Asparagus
- 1 Pt Baby Bella Mushrooms sliced
- Shaved Parmesan
Ingredients
|
|
Instructions
- Heat a skillet with 1/2 C of Olive Oil. Add the diced Onions and minced Garlic. Cook until the Onions are almost translucent then add the Crushed Red Pepper, Thyme, Oregano and Lemon Pepper.
- Add 1 of the Tb of Butter and a Tb of Olive Oil and the two Tb of Salt to a Pot of water and bring it to a boil
- While waiting for that pot to boil add one of the other Tablespoons of Butter and a tsp of Olive Oil to a skillet. Saute the Mushrooms with a sprinkle of Salt and Pepper. Remove the Mushrooms to a bowl but leave the liquid in the skillet
- Add the last Tb of Butter and the last tsp of Olive Oil to the skillet and cook the Asparagus
- Once you start the Asparagus drop the Ravioli in the boiling water to cook for about 5 minutes
- Plate with some diced Green Onions as a garnish topped with Shaved Parmesan
Recipe Notes
Toast up a crusty roll and use it with the remaining Herbed Olive Oil Sauce.
Share this Recipe
Powered by WP Ultimate Recipe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply