So if you missed the last time I waxed poetic about my love for fresh pasta, Check out this post first.
My love affair with fresh pasta continues. Next up, this porcini mushroom ravioli from the fresh pasta counter at Eataly. Man it did not disappoint. I’m not usually one to make butter sauces, but as soon as I saw the ravioli, I envisioned a rich garlicky sauce as a simple but perfect pairing to this ‘shroom ravioli. This dish came together in less than 20 minutes, and I could not be happier with it. I ate it for dinner, then a light breakfast, then again for lunch after the gym. But hey, good thing I went to the gym at least.
1.5 lbs fresh mushroom ravioli
2 tbsp salt
1/2 stick butter
1 tbsp olive oil
6 garlic cloves, peeled and smashed
2 sprigs fresh rosemary, plucked
2 sprigs fresh thyme, whole (unplucked)
1 cup shredded parmesan
Red pepper flakes
Ground black pepper
Bring 6 quarts of water (for 1.5 lb fresh pasta) to a boil with 2 tbsp salt. Cook for 3-4 minutes until pasta is al-dente. Reserve 2 cups of liquid and drain the rest. While pasta cooks, heat the butter and olive oil on low in a saucepan. When warm, add the smashed garlic and swish it around until it’s fragrant, about 3 minutes. Next, add the rosemary and thyme. Let them infuse in the garlic butter for 5 minutes or so. Remove from heat and pour over the cooked pasta. Sprinkle with parmesan, red pepper flakes, and black pepper.