While bringing a pot of water to boil to cook the ravioli, add the oil and red pepper flakes to a saucepan over medium heat and cook for 1 minute.
Add the mushrooms, stir, and cook for 2 minutes.
While the mushrooms cook, add the ravioli to the boiling water and cook according to package directions.
Add salt, pepper and Nicks magic rub to the sauce. Stir and cook for 2 minutes.
Add the garlic, and parsley. Stir and cook for 2 minutes.
Pour in the wine, stir, and cook for 2 minutes.
Stir in the cream and cook for 2 minutes.
Add the tomato sauce, stir, and cook for 2 more minutes.
Add the cooked ravioli to the sauce. Stir periodically while cooking for 2-3 minutes.
Turn off heat, add the butter and parmesan, and stir until completely melted.
Serve in a pasta bowl, topped with additional sauce.
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 pound stemmed and sliced shiitake mushrooms or a combination of shitake, beech or button mushrooms
1 pound ravioli (choose your favorite filling)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon of Nick’s Magic Rub
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley, chives, or thyme
1/2 cup white wine.
1/4 cup cream
3/4 cup tomato sauce
1 tablespoon softened butter
1/4 cup parmesan cheese