Cheese-stuffed pasta, buttery mushrooms, and earthy fresh rosemary are a trio made in comfort-food heaven.
1 (25 oz) bag frozen cheese ravioli
1 (8 oz) pkg baby bella mushrooms
6 tbsp butter
2 sprigs fresh rosemary
1/4 cup grated Asiago cheese
Bring a large pot of water to a boil on high. Cook the ravioli according to package directions. Meanwhile, quarter the baby bellas.
In a 12-inch skillet, heat the butter on medium until melted. Add mushrooms, rosemary, and ¼ cup water. Season with salt and pepper. Cover and cook 10 min., until mushrooms are tender, stirring occasionally. Remove from heat.
Discard rosemary sprigs. Toss cooked ravioli with mushroom mixture until well coated. Add the asiago and gently stir to combine.