quick and fancy comfort food

Last night we had this mushroom ravioli for dinner. I've never made it before, I got the idea from Martha Stewart but had to change a few things. I couldn't find tortellini at Target, so I bought ravioli, and I made the sauce with white wine and milk instead of water. Much improved, I think. And white buttons are so much cheaper than shiitake mushrooms, so I used them instead. Though if you have fresh shiitake at your market, and they don't cost 5 times as much, you really should try them. They are amazing. So you really should try this. It took me probably a total of 25 minutes to make, maybe less. And it was such a nice meal! And Ella LOVED the ravioli, and surprisingly even the mushrooms. I love meals like that.

Ravioli with White Wine Mushroom Sauce
serves 4
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

1. Cook pasta according to package directions, or until pasta floats to the top of the water, should take less than 5 minutes. Drain.
   
2. 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.
3. 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.