Oh my goodness, this was so rich, creamy, savory, decadent, and yes I could go on. Just about everytime there is an option to order ravioli from a menu I do. It has been a favorite food of mine since I was a child. My dad would tease me each time we were going to have it and say, "We're having snakes, snails and puppy dog tails for dinner!" I know that sounds graphically disgusting but I knew that it was ravioli night! While I do like a good red sauce, my first choice will always be a cream base sauce. I decided to incorporate some of my favorite flavors in this sauce, which I have to say was not so figure friendly :) I splurged and every bite was worth it! Treat yourself soon with this yummy goodness!
2 pks. of Buitoni Four Cheese Ravioli
1 (8 oz.) container of sliced baby portabellos
2 cups of heavy cream
2 shallots, thinly sliced
1 stick of salted butter
1 pkg. of fresh sage, use roughly 6 leaves depending on size and reserve some for garnish
1 tsp. sea salt
1 tsp. black pepper
Cook pasta according to package directions. In a seperate deep skillet melt butter and then add shallots and mushrooms. Saute for 10 min. Add heavy cream, sage, salt and pepper and cook for an additional 10-15 min. or until sauce slightly thickens. Drain the pasta and add to the sauce pan. Toss and garnish with a sprig of sage.
1 comments:
I made this tonight and it was a HIT with all 3 of us! Jaxon kept saying, "Mo pata". Thanks for having this blog. I feel as if I have my own personal menu planner. :) I love it! Keep the recipe comin'
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