Hy-Vee Recipes and Ideas

Directions

1. Step1

   Thinly slice 4 mushrooms and set 6 whole mushrooms aside.

2. Step2

   Cook pasta in lightly salted water according to package directions; drain and keep warm.

3. Step3

   Make vinaigrette: In a small bowl, mix together olive oil, ginger, garlic, 2 tablespoons parsley, and balsamic glaze; set aside.

4. Step4

   Heat a grill pan over medium heat. Add mushrooms, top sides down and grill for 1 to 2 minutes or until grill marks form. Flip, brush some of the vinaigrette on top of the mushrooms and cook 2 to 3 more minutes.

5. Step5

   In a large skillet, add butter, shallots, and sliced mushrooms. Season with salt and black pepper. Saute until shallots are softened, about 5 minutes. Remove from heat and place shallot mixture into a small bowl, wipe out skillet.

6. Step6

   Place ricotta in a medium bowl. Heat skillet over medium heat and bring truffle pasta sauce to a simmer. Slowly add hot pasta sauce to ricotta; then transfer back into skillet. Add mushroom and shallot mixture to ricotta and pasta sauce and mix in 1 tablespoon parsley. Season with salt and pepper.

7. Step7

   Stir cooked ravioli into pasta sauce, cook and gently stir for one minute. Divide ravioli between 6 serving dishes. Add whole grilled mushrooms to plates and top with additional vinaigrette. Top pasta with additional parsley and thinly shaved Parmesan cheese, if desired. Serve immediately.