Cooler weather is coming soon! Fall is my favorite time of year. As soon as the temperatures drop I start cooking "comfort" food (and put away the swimsuits). This ravioli recipe is easy enough for a weeknight dinner but fancy enough to serve to guests. Plus, it's great reheated.. if there's any leftover ;)
4 T butter
1 package (8oz) fresh mushrooms, cleaned and sliced
1/2 c onion, chopped
2-3 cloves garlic, minced
1 c chicken broth
3 T cream cheese
1 c half & half
salt & pepper to taste
3 T fresh basil, minced
1/2 c fresh parmesan cheese, grated
Cook the ravioli according to the package directions, drain, and rinse. That will keep it from sticking together. Set aside.
Melt 2 T butter in a deep skillet and sauté mushrooms over medium heat, until caramelized. You want them to let out most of their moisture. Once they're nice and golden, add in the other 2 T of butter and the onion. Sauté 2-3 minutes then add in the garlic and sauté another minute or so.
Pour in the chicken broth, stir and let simmer about 10 minutes to reduce down. Then, stir in cream cheese and let it melt. Next, pour in the half & half and simmer to reduce, about 5 minutes. Stir in fresh basil and parmesan, season with salt & pepper to taste. Add cooked ravioli to the sauce and stir gently to combine. You can serve it immediately or let it sit a while on low. The sauce will thicken as it stands. Serves 4 amply. Enjoy!
*You could use any ravioli you prefer. Next time I might try chicken and spinach!
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