Ingredients
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1 (25 oz) bag frozen cheese ravioli
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1 (8 oz) pkg baby bella mushrooms
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6 tbsp butter
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2 sprigs fresh rosemary
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1/4 cup grated Asiago cheese
Steps
1
Bring a large pot of water to a boil on high. Cook the ravioli according to package directions. Meanwhile, quarter the baby bellas.
2
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.
3
Discard rosemary sprigs. Toss cooked ravioli with mushroom mixture until well coated. Add the asiago and gently stir to combine.
