Tosca Ravioli

A few months ago my favorite restaurant closed.  I have been heartbroken and craving some good Italian food ever since.  This is my version of one of my favorite dishes there.  Enjoy!

18 oz Mushroom Ravioli
2 Tbsp Olive Oil
1 Tbsp Butter
2 c Sliced Cremini Mushrooms
16 oz Artichoke Hearts - Quarted
2 Tbsp Finely Diced Shallot
2 Cloves Garlic - Crushed
1 c White Wine
1 c Vegetable Stock
1/2 c Heavy Cream
1 tsp Corn Starch
1 Tbsp Water
1 Tbsp Chopped Fresh Thyme
1 Tbsp Chopped Fresh Basil
Kosher Salt
Fresh Ground Pepper

In a medium-large skillet melt the butter with 1 Tbsp olive oil. Add the sliced mushrooms and stir to coat them in the olive oil and butter. Sauté for 4 minutes. Add a pinch of salt and let sauté another 4 minutes. Transfer the mushrooms to a bowl. Add the artichoke hearts to the skillet. Saute the artichoke hearts about 8 minutes, stirring occasionally. Transfer the artichoke hearts to the bowl with the mushrooms. Add the remaining olive oil to the skillet. Add the shallot and garlic. Saute 3 - 4 minutes. Add a pinch of salt and a few grinds of pepper. Add the white wine and stir. Bring to a simmer and cook for 3 - 4 minutes. Add the vegetable stock and cook for another 5- 8 minutes. Return the mushrooms and artichoke hearts to the skillet and add the heavy cream and cook an additional 2 - 3 minutes. a small bowl combine the cornstarch and COLD water. Stir to remove any lumps. Add to the sauce and stir to combine everything.  Let the sauce simmer an additional 4 minutes. 

While the sauce is cooking bring a large pot of water to a boil and cook the raviolis per the package directions. Drain the raviolis. Add the thyme and basil to the sauce and then add the raviolis. Stir to coat the raviolis in the sauce. Remove from heat and serve. When serving top with a sprinkle of parmesan cheese.