Wild Mushroom Ravioli

🥘 Ingredients

• Parmesan cheese
  ½ cup
• chili flakes
  2 tsp
• grape tomatoes
  8 oz
• mushroom ravioli
  18 oz
• olive oil
  2 tbsp
• parsley
  ½ ounce
• pepper
• salt
• shallot
  2 unit
• sour cream
  1/2 c
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise before cutting into ¼-inch pieces. Halve, peel, and slice shallot into thin rounds. Halve grape tomatoes . Finely chop parsley , reserving a few leaves for garnish.

   zucchini: 2 unit, shallot: 2 unit, grape tomatoes: 8 oz, parsley: ½ ounce
2. 

   2

   Heat a large drizzle of olive oil in a large pan over high heat. Add the zucchini. Cook, tossing, for ⏱️ 7 minutes , until golden brown. Add the shallots, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, for ⏱️ 3 minutes , until shallots are softened. Add the tomatoes and reduce the heat to low.

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

   Cook mushroom ravioli in the boiling water: Drop the ravioli into the boiling water. Cook for ⏱️ 7 minutes , until tender. Drain using a strainer , reserving ¼ cup pasta water.

   mushroom ravioli: 18 oz
4. 

   4

   Add sour cream , half the Parmesan cheese , and the reserved pasta water to the pan with the vegetables. Stir to combine. Season with salt , pepper , chopped parsley, and more chili flakes, if desired.

   sour cream: 1/2 c, Parmesan cheese: ½ cup, salt, pepper
5. 

   5

   Add the drained ravioli to the pan. Increase the heat to medium and carefully stir to coat the ravioli in the sauce. Cook for ⏱️ 2 minutes , until the sauce thickens. If it becomes too thick, add a splash of water.
6. 6

   Divide the ravioli between plates. Top with the remaining Parmesan cheese and reserved parsley leaves. Enjoy!