- 1.5 lbs fresh ravioli, mushroom, cheese or spinach will work
- 2 tbsp butter
- 1 lb white button mushrooms, or cremini
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ cup white wine
- 1 cup heavy cream
- ½ tsp fresh thyme
- ¼ cup Parmesan cheese
Cook ravioli according to package directions.
Heat butter in a large skillet over medium heat. Add mushrooms, garlic and salt. Cook for 4-5 minutes until browned and most of their liquid has been released. Deglaze with white wine and cook another minute.
Stir in cream and thyme. Cook another five minutes, until slightly thickened. Stir in Parmesan cheese and ravioli. Serve immediately.
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