Ingredients:
- 10 oz fresh cheese ravioli
- 1 Tbsp olive oil
- 1 pot of boiling salted water
- 3 Tbsp compound herb butter
- 4 oz Portobello mushrooms, cut into 1/2″ pieces
- 1 oz Parmigiano-Reggiano, finely grated
- 1 oz Pecorino-Romano, finely grated
- 1/2 c (1 stick) unsalted butter
- 2 Tbsp parsley, finely chopped
- 1 Tbsp sage, finely chopped
- 1 clove garlic, minced
- 2 tsp lemon juice
- 1/4 tsp each of salt and pepper (or more to taste)
Course: side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Cuisine: Mediterranean,Italian,European