• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice mushrooms. Halve, peel, and mince shallot. Dice tomato.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and slightly crispy, 5-7 minutes. • Add shallot, half the Italian Seasoning (all for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until shallot is softened, 2-3 minutes. • Stir in tomato, then reduce heat to medium. Add sour cream, half the Parmesan (save the rest for serving), 1/4 cup water (1⁄3 cup for 4), and 1 TBSP butter (2 TBSP for 4). Reduce heat to low and simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.

• Once water is boiling, gently add ravioli* to pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. Reserve 1/4 cup pasta cooking water, then drain.

• Stir ravioli into pan with sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper. • Divide between bowls, top with remaining Parmesan, and serve.