Portobello & Cheese Ravioli in a Garlic White Wine Sauce

Instructions

Sauce

1. Melt 2 tbsp of butter with a drizzle of olive oil over medium heat.  Add the diced shallots and cook, stirring frequently, for 30 seconds to 1 minute.
2. Then add the garlic, thyme and the chopped fresh parsley.  Add a pinch of white pepper and once the garlic is aromatic and softened, about 30 seconds, add the white wine.
3. Bring the liquid to a boil and reduce the heat to maintain a simmer until the liquid is reduced to about 1/2, about 7 minutes.
4. Add the chicken broth and bring to a boil, reduce the heat again, and simmer until the liquid is reduced by about 1/2, about 7 minutes.
5. Add 3 tbsp. of butter and mix in well.
6. Remove the sauce from the heat and add salt and white pepper to taste.

Ravioli

1. Place ravioli in boiling, salted water. Cook for 4 minutes. Drain the ravioli and set aside, keep warm.

To Serve

1. Spoon the warm sauce over the ravioli. Garnish with a drizzle of white truffle oil if desired.