Mushroom ravioli is a delicious dish served on it’s own (just add a green salad and some crusty bread), but is also an excellent accompaniment to beef tenderloin, especially during the holidays. This quick-cooking side dish can come together in the time the beef takes to rest after roasting. One more serving suggestion? Add pieces of lobster to the skillet and heat just enough to warm through; the result is simple, special and utterly delicious.
- Kosher salt
- One 9-oz package fresh ravioli
- 1 tablespoon olive oil
- 8 oz white or brown Ontario mushrooms, thinly sliced
- 2 medium garlic cloves, minced
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- ½ cup roughly chopped parsley leaves
- 4 to 6 basil leaves
- Bring a large pot of salted water to a boil and cook ravioli as per the package instructions.
- Meanwhile, heat a large non-stick over medium-high heat. Add the olive oil to the pan and then the mushrooms. Let the mushrooms cook for 3 minutes before stirring. After the 3 minutes are up, add the minced garlic and season well with salt and and pepper. Stir occasionally until mushrooms are golden brown, about 5 to 7 minutes more.
- Drain ravioli and add to the skillet. Add the butter and most of the parmesan cheese and toss gently to combine.
- Garnish with remaining cheese, parsley, and basil leaves; serve at once.