Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.

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Four Cheese Ravioli



FOUR CHEESE RAVIOLI
Bertucci's Copycat Recipe

2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
2 medium shallots, thinly sliced crosswise
8 ounces presliced fresh cremini mushrooms
5 ounces presliced fresh shiitake caps
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coarsely chopped fresh flat leaf parsley
1 (16-20 oz.) package fresh or frozen four cheese ravioli

Heat oil and 2 tablespoons butter in a 12 inch heavy skillet over moderately high heat until foam subsides. Cook shallots, stirring, until golden, about 2 minutes. Add mushrooms and increase heat to high, saute, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.

Cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente.  Drain in a colander. Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.

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