Ravioli with Garlic Butter Mushrooms (Skillet)

You only need one pan to make this quick pasta dinner - and it's about to change the way you cook ravioli forever. Instead of boiling the cheesy filled pasta, you'll pan-fry them in a hot skillet with an abundance of tender, caramelized mushrooms. Top it all off with lots of grated Pecorino or Parmesan cheese, then toss the skillet under the broiler for a few minutes to ensure a melty and crisp top.

1 lb cremini mushrooms
5 cloves garlic
1 sprig fresh rosemary
2 oz Pecorino Romano or Parmesan cheese, finely grated (about 1 firmly packed cup or 2/3 cup store-bought)
4 Tbsp. unsalted butter, divided
½ tsp. kosher salt
¼ tsp. red pepper flakes, plus more for serving
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 (9 or 10 oz) pkg or 1 (20 oz) pkg fresh or frozen cheese ravioli
½ cup water

Arrange a rack in the top third of the oven and heat the oven to broil on high.

Quarter 1 lb cremini mushrooms. Mince 5 garlic cloves. Strip the leaves off 1 fresh rosemary sprig and coarsely chop. Finely grate 2 oz Pecorino Romano or Parmesan cheese (about 1 packed cup).

Melt 1 Tbsp. of the unsalted butter in a broiler-safe large skillet over medium-high heat. Add the mushrooms and sear, undisturbed, until the bottoms are well-browned, about 3 minutes. Season with ½ tsp. kosher salt and ¼ tsp. red pepper flakes, and cook, stirring once or twice, until the mushrooms are browned all over and just tender, about 3 minutes.

Reduce the heat to medium. Cut the remaining 3 Tbsp. unsalted butter into 2 pieces and add it to the skillet along with the garlic and rosemary. Sauté until the mixture is saucy and very fragrant, about 2 minutes. Remove from the heat and stir in 1 Tbsp. balsamic vinegar. Transfer the mixture to a bowl.

Return the skillet to medium-high heat and heat 1 Tbsp. olive oil until shimmering. Add 2 (9 or 10 oz) packages or 1 (20 oz) package fresh or frozen cheese ravioli to the skillet, gently breaking apart any that might be stuck together. Sauté until golden brown in spots, 2-3 minutes.

Carefully add ½ cup water. Cover and cook until the ravioli is al dente and most of the water is absorbed, 3-5 minutes. Uncover and remove from the heat.

Return the mushrooms and their sauce to the skillet. Add a handful of the grated cheese and gently toss to combine. Sprinkle the remaining grated cheese over the top, then broil until the cheese melts and browns in spots, 2-3 minutes. Serve garnished with more red pepper flakes, if desired.

Makes 4 servings.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.