Herby Buttered Balsamic Mushroom Ravioli

• 2 tablespoons extra virgin olive oil
• 1 shallot, thinly sliced
• 1 lb mushroom (mixed roughly torn or sliced)
• kosher salt and pepper
• 4 tablespoons butter, smashed
• 2 garlic cloves
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 3 tablespoons balsamic vinegar
• 1 lb cheese ravioli (homemade or store bought)
• fresh dill, for serving

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
2. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
3. 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
4. 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!

extra virgin olive oil, shallot, mushroom, kosher salt, butter, garlic, thyme, fresh sage, balsamic vinegar, cheese, fresh dill

Taken from www.food.com/recipe/herby-buttered-balsamic-mushroom-ravioli-536898 (may not work)