Creamiest Mushroom Ravioli

🥘 Ingredients

• Parmesan cheese
  ½ cup
• button mushrooms
  8 oz
• chili flakes
  2 tsp
• heirloom grape tomatoes
  8 oz
• mushroom ravioli
  18 oz
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• parsley
  ½ ounce
• shallot
  2 unit
• sour cream
  1/2 c

🍳 Cookware

• large pot
• large pan
• large pan

1. 

   1

   Bring a large ⏱️ 6 cups of salted water to a boil in a large pot . Wash and dry all produce. Trim and slice button mushrooms into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot . Halve heirloom grape tomatoes lengthwise. Pick a few parsley leaves from stems for garnish; finely chop the rest of the bunch.

   button mushrooms: 8 oz, shallot: 2 unit, heirloom grape tomatoes: 8 oz, parsley: ½ ounce
2. 

   2

   Heat a large pan over medium-high heat. Add a drizzle of olive oil and cook mushrooms, stirring occasionally, until browned and crisp, 5-7 minutes. Stir in shallot, another drizzle of olive oil, and chili flakes to taste. Cook, stirring constantly, until shallot is nearly translucent, 2-3 minutes.

   olive oil: 1 tbsp, chili flakes: 2 tsp
3. 

   3

   Once the water is boiling, add mushroom ravioli to the pot and stir gently. Cook for 3-4 minutes, until ravioli are tender and rising. Using a spider or slotted spoon, carefully reserve ½ cup pasta cooking water, then drain the ravioli in a colander.

   mushroom ravioli: 18 oz
4. 

   4

   Transfer the cooked ravioli to a bowl. Return the large pan to medium heat and stir in the remaining source cream sour cream . Add mushroom stock concentrate , half of Parmesan cheese , and ¼ cup of the reserved pasta water (about a handful) — mix well. Season with salt and pepper and add a pinch more of chili flakes on top.

   sour cream: 1/2 c, mushroom stock concentrate: 2 unit, Parmesan cheese: ½ cup
5. 

   5

   Reduce heat to medium. Add the cooked ravioli to the pan and toss gently until well coated. Cook until the sauce clings and thickens slightly, 1-2 minutes. If too dry, thin with a couple extra tablespoons of reserved pasta water.
6. 

   6

   Plate each ravioli portion with a drizzle of whatever, shower with the remaining Parmesan and the reserved parsley leaves, and serve warm.