Add 2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper. . Meanwhile drop the ravioli in the boiling water and Steps. Bring a large pot of water to a boil on high. Cook the ravioli according to package directions. Meanwhile, quarter the baby bellas. In a 12-inch skillet, heat the butter on medium until melted.
In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Remove 3 /4 of the mixture and blend until creamy. Place the mixture back in the pan and mix with remaining 1/4 mixture. Drain ravioli and keep warm. After wine is almost fully reduced (to a 1/4 cup or less), remove mushroom mixture from heat. Taste and add salt if needed. Remove rosemary sprigs from
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