mushroom and thyme ravioli with white wine and parmesan

it was the best of times, it was the quarnatimes. it was the we still demand fancy dinners and white tablecloths and silky pasta but we demand them at home cozied up on the couch on a tuesday night times.

why can’t we have it all? i’m here to argue that we can. we can still dress up and pretend while we make ourselves date-night-level-dinners, we can still pour white wine and clink glasses and have romantic evenings, and we can do it in under a half hour. exhibit a, mushroom and thyme ravioli with white wine and parmesan.

it feels like the height of luxury but it’s seriously too easy and the beauty of this recipe is that there’s so much wiggle room. any kind of ravioli you want? done! want to be extra heavy-handed with parmesan? please do. don’t want to cook with wine? skip it and use vegetable stock. make it your own, find something to celebrate in these weird times. i’m raising a toast to you from here.

mushroom and thyme ravioli with white wine and parmesan
makes: 4 servings
prep time: 10 minutes
cook time: 15 minutes

2 packages ravioli (any kind you like! i used a lemon burrata filling)
2c crimini mushrooms, cleaned and sliced
2 shallots, sliced
2 cloves garlic, minced
1c dry white wine
1tbsp fresh thyme
1c parmesan cheese, finely grated
1tbsp butter or ghee
1tbsp olive oil
1 1/2 tsp salt
11/2tsp black pepper

heat the butter and oil in a large skillet over medium. add the mushrooms, shallots, and garlic, season with salt and pepper, and saute for a few minutes until the garlic is fragrant. add the wine, and deglaze the skillet, scraping the bottom to pick up any charred bits from the shallot (all! that! flavor!) let the wine reduce and thicken by half, about 10 minutes.

meanwhile, boil water in a large pot and cook the ravioli per package instructions. before draining the ravioli, reserve 1/2c of the water it cooked in.

add the ravioli, cooking water, thyme, and parmesan to the mushrooms. stir gently until each ravioli is coated with a bit of sauce and cheese. season to taste, and top with a little extra (or extra extra) parmesan and thyme leaves.