Mushroom Ravioli

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream cheese
  2 tbsp
• garlic
  2 cloves
• grape tomatoes
  ¾ cup
• mushroom ravioli
  4 oz
• mushroom stock concentrate
  2 tbsp
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• thyme
  2 tsp

🍳 Cookware

• large pan

1. 

   1

   thyme sour cream cream cheese garlic mushroom ravioli grape tomatoes mushroom stock concentrate shallot cooking oil butter salt black pepper

   thyme: 2 tsp, sour cream: 2 tbsp, cream cheese: 2 tbsp, garlic: 2 cloves, mushroom ravioli: 4 oz, grape tomatoes: ¾ cup, mushroom stock concentrate: 2 tbsp, shallot: 1 unit, cooking oil: 1 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   Halve, peel, and thinly slice shallot. Peel and thinly slice garlic. Strip thyme leaves from stems until you have 2 tsp.
4. 

   4

   Once water is boiling, add ravioli to pot, then immediately reduce heat to low. Cook until tender and floating to the top, ⏱️ 4 minutes .
5. 5

   Reserve 1⁄3 cup pasta cooking water, then drain. Keep empty pot handy.
6. 6

   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 pepper. Cook, gently pressing on tomatoes as they begin to soften, until shallot starts to caramelize and tomatoes are lightly blistered, ⏱️ 5 minutes .
7. 7

   Remove pan from heat.
8. 8

   Add reserved pasta cooking water to 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 .
9. 9

   Add thyme leaves and 1 TBSP butter; cook until thyme is fragrant and butter has melted, ⏱️ 30 seconds .
10. 10

    Stir in drained ravioli to coat. Season with salt and pepper to taste.
11. 11

    Divide pasta between bowls and top with tomato mixture. Serve.