Ravioli with White Wine Mushroom Sauce
1 (26 oz) bag of frozen cheese ravioli
1 lb white button mushrooms
4 cloves garlic, sliced thin
1/4 C white wine
1/4 C whole milk
2~3 T flat leaf parsley, finely chopped
freshly grated parmesan cheese
1 T cold butter
2 t olive oil
- Cook pasta according to package directions, or until pasta floats to the top of the water, should take less than 5 minutes. Drain.
- In a deep skillet, heat oil over medium-high heat. Cook mushrooms and garlic, season with salt and pepper, and cook until mushrooms release all their juices and start to brown. Add white wine and cook until completely evaporated. Add milk and butter and cook until slightly thickened.
- Put the cooked pasta back into the pot it was cooked in and add the mushroom mixture. Toss all together with the parsley and cheese until evenly distributed. Serve warm.