2 tablespoons extra virgin olive oil 1 shallot, thinly sliced 1 pound mixed mushrooms, roughly torn or sliced kosher salt and pepper 4 tablespoons butter, smashed 2 cloves garlic cloves 2 tablespoons fresh thyme leaves 1 tablespoon fresh chopped sage 3 tablespoons balsamic vinegar 1 pound mushroom or cheese ravioli. fresh dill Parmesan Cheese

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. 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. 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. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!