Pork and Mushroom Ravioli Filling with Garlic Cream Sauce

Serves 8

Ingredients

• ¼ cup olive oil, plus more for serving

• 2 medium shallots, finely chopped

• ¼ cup coarsely chopped fresh flat-leaf parsley

• 1 lb ground pork

• 1 lb fresh mushrooms, chopped

• ½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving

• ½ cup ricotta cheese

Directions

1. In a large sauté pan, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley and cook 1 minute more. Add pork and cook until no longer pink. Add mushrooms and cook, about 10 minutes longer until liquid evaporates. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.

Garlic Cream Sauce

• 1 tbsp butter

• 3 large cloves garlic, thinly sliced

• 1 cup heavy cream

Directions

1. In a medium sauté pan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add cream and increase heat. Allow cream to simmer until it has thickened. Season to taste with salt and pepper.