Ravioli with Creamy Mushroom Sauce

Ravioli with Creamy Mushroom Sauce

INGREDIENTS:

20g butter
1 small (about 80g) onion, chopped
l00g baby mushrooms, sliced
1 tablespoon plain flour
1 small chicken stock cube
3/4 cup milk
1/2 teaspoon seeded mustard
1 tablespoon chopped fresh parsley
250g ravioli

RECIPE:
Heat butter in pan, add onion and mushrooms, cook, stirring, until onion is soft. Add flour, stir until combined. Add crumbled stock cube, milk and mustard, stir until sauce boils and thickens; stir in parsley; keep warm. Add ravioli to large pan of boiling water, boil, uncovered, until just tender; drain. Return ravioli to pan, add mushroom sauce, stir until combined.

SERVING:
Serve ravioli garnished with parsley, if desired. Recipe best made just before serving. Not suitable to freeze. Not suitable to microwave.

 
 
 

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