Name: Ravioli with Rosemary Mushroom Sauce
Yield: 8 -10 servings (appetizer size)
Ingredients: 2 pounds cheese ravioli; 8 Tablespoons butter (divided); 1 Tablespoon olive oil; 2 8- ounce containers of fresh cremini mushrooms (chopped into small bite site pieces); 1 teaspoon kosher salt (plus extra for seasoning if needed); 2 shallots (sliced); 5 cloves of garlic (minced); 1 cup of white wine; 3 Sprigs of rosemary; grated parmesan cheese for garnish; shaved parmesan cheese for garnish; 8 tips of rosemary sprigs (approximately 1 inch pieces for garnish)