Wild Mushroom Ravioli

🥘 Ingredients

• black pepper
  1 tsp
• chili flakes
  ½ tsp
• grape tomatoes
  1 c
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• parsley
  2 tbsp
• salt
  1 tsp
• shallot
  1 medium
• sour cream
  2 tbsp
• wild mushroom ravioli
  12 oz
• zucchini
  1 medium

🍳 Cookware

• large pot
• large pan

1. 

   1

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

   zucchini: 1 medium, shallot: 1 medium, grape tomatoes: 1 c, parsley: 2 tbsp
2. 

   2

   Heat a large drizzle of olive oil in a large pan over high heat. Add the zucchini. Cook, tossing, for ⏱️ 5 minutes to ⏱️ 7 minutes , until golden brown. Add the shallots, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, for ⏱️ 2 minutes to ⏱️ 3 minutes , until shallots are softened. Add the tomatoes. Reduce the heat to low.

   olive oil: 2 tbsp, chili flakes: ½ tsp
3. 3

   Drop the wild mushroom ravioli into the boiling water. Cook ⏱️ 5 minutes to ⏱️ 7 minutes , until tender. Drain, reserving ¼ cup pasta water.

   wild mushroom ravioli: 12 oz
4. 

   4

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

   sour cream: 2 tbsp, parmesan cheese: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
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 ⏱️ 1 minutes to ⏱️ 2 minutes , until the sauce thickens. If it becomes too thick, add a splash of water.
6. 6

   Divide the wild mushroom ravioli between plates, top with the remaining parmesan cheese and reserved parsley leaves, and enjoy.