Ravioli with Drunken Mushroom Alfredo Sauce

The sauce is called Drunken Mushroom Alfredo because the mushrooms are cooked in white wine.












Ravioli with Drunken Mushroom Alfredo Sauce

1 package frozen mini cheese ravioli
3 large cloves of garlic, pushed thru a press
1 package sliced fresh mushrooms
1/3 cup white wine
2 cups heavy cream
1 cup good quality grated Romano cheese
2 pinches crushed red pepper
Salt and pepper, to taste
Olive oil

Add olive oil to a medium skillet, about 2 turns in the pan. Add the garlic and saute over medium heat until the garlic becomes fragrant, about 5 to 7 minutes. Add the mushrooms and cook for about 5 minutes then add the wine. Add the crushed red pepper, salt and pepper. Continue to cook the mushrooms until tender, about 8 to 10 minutes. Using a slotted spoon, remove the mushrooms and place in a small bowl. Bring the flame to high and cook the mushroom liquid until reduced by half, about 5 minutes. Add the heavy cream and lower the heat to medium. Add the grated Romano cheese a half cup at a time, stir to combine. Return the mushrooms to the pan, lowering the heat to medium low and cook until the sauce starts to thicken, about 6 minutes. Slowly stir in the reserved pasta water.
Meanwhile, cook the ravioli in a large pot of salted boiling water as directed on package. before draining, reserve about 1 cup of the starchy pasta water. Place the ravioli in a serving bowl and top with the Alfredo sauce. Toss gently to combine.