These half moon shaped wild mushroom ravioli (store bought from Buitoni!) are filled with cremini and portobello mushrooms, garlic and two cheeses. I made a sexy sauce for them by sautéing shallots, shitake and baby bella mushrooms, then deglazing the pan with Marsala wine. The I added in a splash of heavy cream, a dollop of crème fraîche and some super thin slices of brie cheese to finish—which melted into the sauce. I garnished the plate with lemon thyme, and thyme and sage blossoms. It was divinely decadent!
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