Cheese Ravioli With Portabella Mushroom Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces baby portabella mushrooms, sliced
• 1 medium onion, coarsely chopped
• 3 garlic cloves, sliced
• 1 tablespoon flour
• 1 cup low sodium chicken broth
• 1 cup dry wine
• 2 tablespoons parmesan cheese, grated
• 1 dash ground nutmeg
• 1/4 teaspoon dried sage
• 1 dash ground marjoram
• 1/4 teaspoon ground thyme
• 1/2 teaspoon kosher salt
• fresh ground pepper
• 1/4 cup 1% low-fat milk
• 1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
• fresh diced tomato, thinly sliced scallions, and grated parmesan for garnish

Recipe

• 1 heat 10-12" saucepan over medium-high heat.
• 2 add oil and melt butter.
• 3 add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
• 4 sprinkle in 1 tbps flour and stir, cooking for 1-2 minutes.
• 5 add chicken broth, wine, 2 tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
• 6 reduce heat to medium and reduce for 2-3 minutes.
• 7 stir in milk and return to bubble.
• 8 serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated parmesan cheese.