2 T. Wild Mushroom & Sage EVOO
1/3 C. white wine
2 lbs. fresh cheese ravioli
1/3 C. shallots, thinly sliced
1/3 C. heavy cream
2 T. Italian parsley, finely minced
Sea Salt and fresh black pepper
Fill a large pasta pot with water, season with salt, and place over high heat. Heat a large sauté pan over medium heat and then add the Wild Mushroom & Sage EVOO. Add the shallots when the oil is hot and shake the pan to distribute. Allow the shallots to cook over medium heat undisturbed until they become golden and caramelized. Add the white wine and allow it to boil until reduced by half. Stop here, and cook the raviolis, finish the sauce while the raviolis cook. Add the cream and parsley and simmer for an additional couple of minutes, seasoning with salt and pepper to taste.
Pour the sauce over the ravioli. Enjoy!