Shiitake Mushroom Bolognese with Three Bridges Triple Cheese Ravioli
1 18 oz. package Three Bridges Triple Cheese Ravioli 1 15 oz. tub Three Bridges Heirloom Marinara Sauce 1 cup olive oil 1 cup onions, diced 1/2 inch 5 cloves garlic, minced 1/4 cup carrots, chopped small 1/4 cup celery, chopped small 1 lb. shiitake mushrooms, diced 1/2 inch 2 Tbsp. tomato paste 1/2 cup Madeira Wine 1 tsp. fresh thyme, chopped 1 tsp. fresh rosemary, chopped 1/2 cup Parmesan cheese, shaved or grated Kosher salt and black pepper to season
In medium sauce pot, heat olive oil over medium-high heat. Add onions, garlic, carrots and celery. Cook 5 minutes. Add mushrooms and season with salt and pepper to taste. Continue cooking 5 more minutes.
Add in tomato paste. Cook for 1 minute, stirring constantly. Deglaze the pot with Madeira and cook until reduced, about 2 minutes. Add in the Three Bridges Marinara and herbs. Stir well and cook 5 minutes, stirring occasionally.
Remove from heat, season with salt and pepper. Keep warm.
Cook Three Bridges pasta according to package directions. Drain well. Layer ravioli on serving platter and top with the Shiitake Mushroom Bolognese and Parmesan.