Looking for a quick yet delicious entrée? Well, this recipe may just be what you are looking for.
Cheese Ravioli in a Creamy Mushroom and Parmesan Sauce
RAVIOLI
9 ounce package fresh cheese ravioli
2 tablespoons butter
1 tablespoon chopped garlic
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated Parmesan cheese
1/4 ground black pepper
TOPPING
2 tablespoons panko
1 tablespoon grated Parmesan cheese
1 tablespoon butter, cut into small cubes
- Boil the ravioli according to package directions. Drain and set aside while preparing the sauce.
- In a large saucepan, melt butter over medium heat. Add the garlic, basil and oregano and cook together for a minute or two. Add fresh mushrooms and cook thoroughly. Add flour, cook and stir until a paste forms. Cook paste for a minute or two, stirring continuously.
- Slowly whisk milk into paste to create a smooth sauce. Continue cooking until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Add the cheese and stir until it is melted into the sauce. Add pepper and stir again.
- Add the cooked ravioli to the saucepan with the sauce and toss gently to coat with sauce. Divide pasta and sauce between two oven-safe bowls.
- Turn on broiler. In a small bowl, combine panko and cheese. Sprinkle the mixture over the pasta in the bowls. Dot with the cubed butter. Place bowls on a baking sheet, place in the oven and broil panko mixture until it is toasted, about 5 minutes.