Ravioli with artichoke sauce+
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen beef or chicken ravioli (50 count) |
| 1 | cup | Mushrooms, fresh and sliced |
| 1 | clove | Garlic, minced |
| 2 | tablespoons | Olive or cooking oil |
| 3 | tablespoons | All-purpose flour |
| 1⅔ | cup | Milk |
| ¾ | cup | Choice of Gruyere, process |
| Italian flat leafed parsley Swiss, provolone, or mozerella cheese (3 oz.) | ||
| 2 | tablespoons | Dry white wine or milk |
| 1 | can | Artichoke hearts (14 oz.) drained and quartered |
| ¼ | cup | Pine nuts or slivered almonds, toeasted (optional) |
Directions
GARNISH
Cook Ravioli according to package directions, drain.
Meanwhile, for sauce, in a medium saucepan cook mushrooms and garlic in hot oil until mushrooms are tender. Stir in flour. Add the 1⅔ cup milk; cook and stir until thickened and bubbly. Add cheese and wine or milk; heat and stir until cheese is melted. Add artichoke hearts and pine nuts or almonds; heat through.
Serve sauce over ravioli. If desired, garnish with parsley.
Mary Riemerman
Submitted By MARY RIEMERMAN On 09-30-95