Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 4 ounces Mixed shiitake, button, oyster mushrooms, cleaned and sliced
• 1/4 cup white wine, brandy, chicken stock or water
• 1/4 cup heavy cream
• 1 package fresh mushroom ravioli, cooked and drained with 1/4 cup reserved pasta cooking liquid
• Grated parmesan

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Instructions

1. In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan.