This recipe combines the ease of store-bought ravioli with all your favorite veggies to spruce things up.
1 20 oz. pkg cheese ravioli
2 tbsp. olive oil, divided
1 lb. mixed mushrooms, trimmed and quartered
8 oz. asparagus, trimmed and thinly sliced
2 shallots, finely chopped
Kosher salt and pepper
1/2 c. dry white wine
2/3 c. crème fraîche
2 tbsp. chopped chives
- Cook ravioli per pkg. directions.
- Heat 1 Tbsp oil in a large skillet on medium-high. Add half the mushrooms and cook, tossing once, until golden brown and crisp, 5 minutes. Transfer to a bowl and repeat with remaining mushrooms.
- Return skillet to medium-high, add asparagus and remaining Tbsp oil, if necessary, and cook, tossing until just tender, about 2 minutes; transfer to bowl with mushrooms.
- Add shallots to pan, season with ½ tsp each salt and pepper, and cook on medium, stirring occasionally until translucent, about 2 minutes. Add wine and simmer until reduced to 2 Tbsp, 2 minutes more. Stir in crème fraîche; toss with vegetables. Spoon over ravioli and sprinkle with chives.