Serves 2-4 Preparation Time: 30 Minutes Ingredients: 1 package Perfect Pasta Gluten Free Spinach and Cheese or Spinach & Cheese Ravioli ¼ c. + 2 Tbsp. Extra Virgin Olive Oil 2 oz. Prosciutto, thinly sliced 1 lb. Mixed Mushrooms (cremini, oyster, shiitake and/or portobello) 2 medium Shallots, chopped fine 1 Garlic clove, minced 2 tsp. Fresh Thyme leaves 1 c. Chicken or Vegetable Stock 1/3 c. Heavy Cream 2 Tbsp. Unsalted Butter Kosher Salt and Black Pepper to taste Shredded Parmesan and extra Thyme Leave for Garnish Directions: 1. In a heavy duty pot, heat ¼ c. olive oil over medium heat. Arrange prosciutto in a single layer, turning once or twice, until crispy. Transfer to paper towels to drain. 2. Heat remaining 2 Tbsp. of olive oil in the same pot over high. Cook mushrooms, tossing occasionally, until golden brown. Reduce heat, add shallots, garlic and half of the thyme, season with salt and pepper, and cook until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes. 3. Add half of the crispy prosciutto to the mushroom sauce. Add cream and return to a simmer for 5-10 minutes. Remove from heat and add butter. Adjust seasoning if necessary. 4. While the sauce is cooking, bring 6 cups of salted water to a boil. Cook Ravioli for 4-6 minutes. Drain well and mix gently into the mushroom sauce. Top with extra thyme, prosciutto, and parmesan cheese if desired.