Ravioli with artichoke sauce+

6 servings

Ingredients

Quantity Ingredient
1 pack Frozen beef or chicken ravioli (50 count)
1 cup Mushrooms, fresh and sliced
1 clove Garlic, minced
2 tablespoons Olive or cooking oil
3 tablespoons All-purpose flour
1⅔ cup Milk
¾ cup Choice of Gruyere, process
Italian flat leafed parsley Swiss, provolone, or mozerella cheese (3 oz.)
2 tablespoons Dry white wine or milk
1 can Artichoke hearts (14 oz.) drained and quartered
¼ cup Pine nuts or slivered almonds, toeasted (optional)

Directions

GARNISH

Cook Ravioli according to package directions, drain.

Meanwhile, for sauce, in a medium saucepan cook mushrooms and garlic in hot oil until mushrooms are tender. Stir in flour. Add the 1⅔ cup milk; cook and stir until thickened and bubbly. Add cheese and wine or milk; heat and stir until cheese is melted. Add artichoke hearts and pine nuts or almonds; heat through.

Serve sauce over ravioli. If desired, garnish with parsley.

Mary Riemerman

Submitted By MARY RIEMERMAN On 09-30-95

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