Mushroom Cheese Ravioli with Rosemary Butter Sauce

Say “hello” to your next date night in dinner.  While I love going out to dinner and traveling to fun new cities, there’s something about a cozy evening in with a delicious home cooked dinner and a bottle of wine.  And while we haven’t had one in a couple weeks and I’m not really sure when our next one will be, I couldn’t resist sharing with you the dinner we made during our last date night in.

And don’t be scared of this recipe.  We made homemade pasta but it is NOT necessary.  In fact, the recipe called for wonton wrappers that you find at your grocery store and we made the decision to make the recipe more difficult.  So there is no excuse not to make these raviolis.

The ravioli filling is a mixture of sautéed mushrooms, thyme, ricotta cheese, fontina cheese and parmesan cheese.  The filling is so simple but it really makes the earthiness of the mushrooms shine through.

The sauce is light (aka not full of cream) but still FULL of flavor.  The butter is browned before adding in some garlic and rosemary (is there any better smell?).  Then add in some chicken broth and/or some white wine plus salt and pepper and let it reduce.

The combination of the mushroom and cheese ravioli plus the rosemary butter sauce is magic.  We did not even miss the meat in this dinner.

mushroom ravioli

Oh, date night, you’re my favorite.

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