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

2 tablespoons extra virgin olive oil 1 shallot, thinly sliced 1 pound mixed mushrooms, roughly torn or sliced 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.

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!