Mushroom Ravioli
10 ounces mushroom ravioli, or cheese filled ravioli
2 tablespoons of olive oil
2 ounces of shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
1 clove of garlic, minced
¼ cup brandy
1 cup heavy cream
½ teaspoon of nutmeg
Salt and pepper
½ cup of grated Parmesan cheese
Directions: Prepare ravioli according to package directions, drain. Next, over medium heat, pour olive oil in a skillet, cook mushrooms until tender and add garlic. Add brandy and cook for 2 minutes. Slowly, stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened, stir in ¼ cup of parmesan cheese. Then, stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with parmesan, garlic bread and salad.
New Moon Bella’s Mushroom Ravioli, from Bite At Twilight Cookbook
