Mushroom Ravioli

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  4 tsp
• cream cheese
  2 tbsp
• garlic
  1 clove
• grape tomatoes
  6 oz
• mushroom ravioli
  9 oz
• mushroom stock concentrate
  1 unit
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• thyme
  1 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce.
2. 

   2

   Halve, peel, and thinly slice shallot . Peel and thinly slice garlic . Strip the leaves from thyme until you have 2 tsp (4 tsp for 4 servings).

   shallot: 1 unit, garlic: 1 clove, thyme: 1 oz
3. 

   3

   Once water is boiling, add mushroom ravioli to the pot, then immediately reduce heat to low. Cook until tender and floating to the top, ⏱️ 4 minutes .

   mushroom ravioli: 9 oz
4. 

   4

   Reserve 1/3 cup pasta cooking water (1/2 cup for 4 servings), then drain. Keep the empty pot handy for step 4.
5. 5

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add shallot, garlic, and grape tomatoes . Lightly season with salt and black pepper . Cook, gently pressing on tomatoes as they begin to soften, until shallot starts to caramelize and tomatoes are lightly blistered, ⏱️ 5 minutes .

   cooking oil: 4 tsp, grape tomatoes: 6 oz, salt: 1 tsp, black pepper: 1 tsp
6. 6

   Remove the pan from heat.
7. 7

   Add reserved pasta water to the pot used for pasta over medium-high heat; bring to a simmer. Whisk in mushroom stock concentrate , sour cream , and cream cheese until smooth. Continue to cook, whisking, until thickened, ⏱️ 2 minutes . Add thyme leaves and butter (1 TBSP for 2 servings, 2 TBSP for 4 servings); cook until thyme is fragrant and butter has melted, ⏱️ 30 seconds . Stir in drained ravioli to coat. Season with salt and pepper to taste.

   mushroom stock concentrate: 1 unit, sour cream: 2 tbsp, cream cheese: 2 tbsp, butter: 2 tbsp
8. 8

   Divide pasta between bowls, top with tomato mixture, and serve.