Cheese Ravioli With Portabella Mushroom Sauce
photo by jedperea
- Ready In:
- 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 29.58 ml butter
- 226.79 g baby portabella mushrooms, sliced
- 1 medium onion, coarsely chopped
- 3 garlic cloves, sliced
- 14.79 ml flour
- 236.59 ml low sodium chicken broth
- 236.59 ml dry white wine
- 29.58 ml parmesan cheese, grated
- 0.25 ml ground nutmeg
- 1.23 ml dried sage
- 0.25 ml ground marjoram
- 1.23 ml ground thyme
- 2.46 ml kosher salt
- fresh ground pepper
- 59.14 ml 1% low-fat milk
- 680.38 g package frozen cheese ravioli, cooked as directed on package
- fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish
directions
- Heat 10-12" saucepan over medium-high heat.
- Add oil and melt butter.
- Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
- Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
- Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
- Reduce heat to medium and reduce for 2-3 minutes.
- Stir in milk and return to bubble.
- Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
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Reviews
RECIPE SUBMITTED BY
Working mother of two relatively picky eaters! Luckily my husband will eat just about anything! I love to make double batches of food so I can have an extra in the freezer for another night. We like to camp so I'm always on the lookout for recipes to adapt for our trips. I most enjoy cooking things that are fast and easy but don't taste like it.