Mushroom Ravioli & Chicken Piccata

Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Heat oil and butter in a large nonstick skillet over medium heat. Add mushrooms; cook until brown, 4 to 5 minutes. Season with salt and pepper.

Stir in garlic and crushed red pepper, if using; cook for 1 minute, stirring constantly.

Add broth; stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Add lemon juice and capers; bring the mixture to a simmer.

Add chicken; continue to simmer until the chicken is heated through. Fold in the cooked ravioli, parsley and Parmesan. Serve with lemon wedges.