Sautéed Mushroom-And-Cheese Ravioli

• 1 (25-oz.) package frozen cheese ravioli
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 (8-oz.) package sliced fresh mushrooms
• 1/4 cup finely chopped sweet onion
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

1. Cook ravioli according to package directions in a Dutch oven; drain and keep warm. Wipe Dutch oven clean.
2. Melt 2 Tbsp. butter with oil in Dutch oven over medium-high heat; add mushrooms and next 3 ingredients, and saute 8 to 10 minutes or until vegetables are tender. Reduce heat to low, and stir in ravioli and remaining 1 Tbsp. butter, stirring until butter is melted. Add parsley, and toss gently to combine. Sprinkle with cheese, and serve immediately.
3. Note: For testing purposes only, we used Rosetto Cheese Ravioli.

frozen cheese, butter, olive oil, mushrooms, sweet onion, kosher salt, pepper, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/sauted-mushroom-and-cheese-ravioli (may not work)