Ravioli with Rosemary butter and mushrooms

Ravioli with Rosemary butter and mushrooms

Ingredients:

  • 1 package frozen cheese ravioli (25 oz)
  • 1 package Baby Bella mushrooms (8 oz)
  • 6 tbsp butter
  • 1 teaspoon dried rosemary (can be two sprigs fresh rosemary if preferred)
  • ¼ cup grated Asiago cheese

Directions

  1. Bring a large pot of water to a boil. Cook the ravioli following package directions. As the ravioli cook cut the Baby Bella mushrooms into quarters.
  2. In a large skillet, heat butter on medium until melted. Add mushrooms, rosemary , and ¼ cup of water. 
  3. Cover the skillet and cook for 10 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.
  4. Toss Ravioli with mushrooms mixture until well coated. Add Asiago and gently stir to combine.