Mushroom Ravioli with Roasted Mushrooms and Shallots


1 lb Publix blend mushrooms
8 shallots peeled and halved
2 tablespoons olive oil
1 tablespoon Publix Italian seasoning
½ teaspoon kosher sea salt
½ teaspoon ground black pepper

1 – 10 oz bag Rana mushroom ravioli
3.5 oz Kerry gold garlic & herb butter
3 tablespoons Italian parsley, chopped


Preheat oven to 400°F.

Place mushrooms and shallots into a medium mixing bowl. Drizzle with olive oil and add Italian seasoning, salt, pepper and toss until well combined. Spread evenly onto to a baking sheet and roast until tender and slightly caramelized, about 10-12 minutes.

Cook ravioli to manufactures instructions. Drain pasta well and toss with garlic-herb butter, roasted mushrooms and parsley.