Ravioli di Bello

Rich, creamy, mushroom ravioli from Brio Tuscan Grille. The perfect recipe for your springtime celebrations!

Ravioli di Bello-Brio Tuscan Grille
6 Portobello Mushroom Ravioli
3 T Butter, unsalted
2 oz Crimini Mushrooms
2 oz Chicken Stock
1 oz Heavy Cream
½ T Vinegar Champagne
¼ t. Thyme, chopped
2 oz Grape Tomatoes
1 pinch salt & Pepper
½ T Reggiano
1 pinch Parsley, chopped

Heat ravioli in boiling water.
In a warm saute pan, add 1 oz butter. Cook until brown.
Add mushrooms and sear.
Add chicken stock, heavy cream, champagne vinegar and thyme.
Bring to a simmer.
Add tomatoes, heat through.
Season with salt and pepper.
Add ½ butter, stir to incorporate.
Drain ravioli and add to pan.
Cook ravioli in pan with sauce to proper consistency.
Place on a large round plate.
Garnish with Reggiano and parsley.