INGREDIENTS
- 1 pound ravioli of your choice * you could even use tortellini or gnocchi if you prefer
- 3 tablespoons butter
- 2 Tablespoons of extra virgin olive oil
- 8 ounces sliced mushrooms of your choice
- 4 cloves garlic minced
- 4 tablespoons all purpose flour
- 1 cups of chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- Truffle oil for drizzling
- chopped parsley and grated parmesan for garnish optional
- Bring a large pot of salted water to a boil
- In a medium sauce pan add 2 tablespoons of extra virgin olive oil to coat the pan under medium high heat to get the pan hot
- Add the butter and mix it with a wooden spoon ( or any spoon you have is fine )
- Once the two ingredients marry cook the mushrooms for 7-8 minutes until browned. Add in the garlic as well as the flour cook down for another 3 minutes
- Add in the broth and the cream and season well with salt to taste
- Alllow this mixture to simmer for about 10 minutes until thickened
- Add another 2 tablespoons of flour whisk in to promote a thicker sauce
- Add in the Parmesan cheese and black pepper *you always want to add this last so it doesn’t cook into the sauce and the flavors remain
- Allow the sauce to simmer a bit more
- By this time the salted water should be boiling. Cook ravioli according to package directions typically 2-3 minutes once the raviloli are floating to the top that is a good indication that they are done
- Once ravioli is cooked drain well and add to the sauce to coat serve with parsley salt and pepper then drizzle with truffle oil to your own personal taste ! A little goes a long way!