*** Shrimp and Wild Mushroom Ravioli with Spicy Champagne Sauce

Ravioli

• 2 Tbsp butter
• 1 1/2 cups wild mushrooms, sliced (sub brown cremini if you can't find fancy mushrooms, MORE below)
• 2 Tbsp shallots, finely diced (MORE below)
• 2 cloves garlic, minced
• 2 Tbsp heavy cream (MORE below)
• 2 Tbsp fresh lemon juice
• salt
• cayenne pepper, to taste
• 1 lb fresh shrimp, peeled and deveined
• 1 Tbsp breadcrumbs
• 1/2 cup grated parmesan cheese (MORE below)
• Pasta dough! (you can sub eggroll wrappers if necessary)

Sauce

• 3 Tbsp shallots, finely diced
• 1 cup wild mushrooms, sliced
• 1 cup white champagne
• 1 1/2 cups heavy cream
• 1/4 cup grated parmesan cheese
• Hot sauce, to taste

Pasta dough!

If using fresh pasta dough, make it now.

Make the filling: 

In a large skillet, melt the butter over medium heat. Add 1 1/2 cups mushrooms, 2 Tbsp shallots, and garlic. 

Cook until mushrooms are tender, stirring frequently, about 5 minutes. Stir in the cream, lemon juice, salt and cayenne pepper. 

Simmer until slightly thickened, about 8 minutes. Add in the shrimp, stirring frequently, until pink and firm, about 3 minutes. 

Place the shrimp mixture in a food processor and pulse to roughly chop. Add the breadcrumbs and cheese. Set aside to cool.

Fill ravioli/wrappers:

Once the filling is cool, fill the ravioli or wrappers. Once they're made, place them in boiling water until they float, anywhere from 3-6 minutes.

Sauce:

Place the remaining shallots and mushrooms, along with the champagne, into a small saucepan over medium-high heat. Cook until the champagne is almost evaporated, with about 2-3 tablespoons left in the pan. Lower the heat and add the heavy cream and hot sauce. Add in any leftover filling. Stir and cook a few more minutes until slightly thickened.

Makes 6 servings. 15 WW PointsPlus, before pasta dough or wrappers.