Packaged ravioli, found in the deli section of most supermarkets, is ideal for soaking up this creamy herbed mushroom sauce. If you like, top with crumbled goat cheese or grated Romano or Parmesan cheese.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Method
In large skillet, heat oil over medium-high heat; sauté shallots and garlic until fragrant, about 1 minute. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are beginning to brown and no liquid remains, 7 to 9 minutes. Sprinkle with half each of the salt and pepper; scrape into bowl and set aside.In same skillet, melt butter over medium heat; whisk in flour. Cook, whisking constantly, for 1 minute. Slowly pour in broth, whisking constantly to prevent lumps from forming. Whisk in cream,
Worcestershire sauce, horseradish and remaining salt and pepper. Bring to boil; reduce heat and simmer until sauce is thickened, about 5 minutes.
Meanwhile, cook ravioli according to package instructions. Drain; add to skillet along with mushroom mixture and parsley (if using). Stir to coat; serve immediately.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 909 mg
- Sugars 5 g
- Protein 15 g
- Calories 436.0
- Total fat 19 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 54 g
%RDI
- Iron 28.0
- Folate 13.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 5.0
