Ravioli in Mushroom Wine Sauce

I've got these ravioli babies in the freezer for a while now, so I decided to give them a try.

Good stuff, by the way.

In the fridge, I had baby bello (porcini) mushrooms, white wine, and some frozen shrimps and peas in the freezer. So I decided to be creative and made this-

The meal was delicious, filling without making you feel too bloated. Here is how I made it.

Ingredients-
1 tbs of butter
1 tbs of oil (I used grapeseed, you can use whatever you have)
3 cloves of garlic, crushed
2 cups of button or porcini mushroom, sliced
1/2 cup of dry white wine
1/2 cup of shrimp, peeled
1/3 cup of frozen peas
1/3 cup of grated Parmesan 

Directions-
Cook the ravioli as directed in the package.
Heat up the butter and oil in the sauce pan in medium high heat. Add crushed garlic as soon as the butter melts. Stir for about two minutes, before the garlic browns. Add in the mushrooms and stir for about 3 minutes until mushrooms are slightly softened. Pour in the white wine and let the sauce simmer for another 5 minutes and then add the shrimp and peas. Let everything cook together until the shrimps are cooked through, about 4-5 minutes. Add in the Parmesan cheese so the sauce thickens. Toss in the raviolis and wa-la, you have made yourself a delicious dinner!

Note: Please excuse those stupid peppercorns… When I ground peppers into the dish, the grinder fell apart and all the peppercorns came out. Didn't want to waste the dish so I tried scooping them out as much as I could. Hahah.