The Panache Vegetarian – Portobello & Basil Cheese Ravioli

So it seems that as long as my husband helps me chop the onions, cooking isn’t so bad!  I’m getting a hang of it!  Don’t get me wrong…once a week is enough!!

Portobello & Basil Cheese Ravioli

1 pkg frozen cheese ravioli
1 lb sliced baby Portobello mushrooms
1 small onion, chopped
1/3 cup butter, cubed
2 garlic cloves, minced
1 cup vegetable broth
1 cup heavy whipping cream
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup grated parmesan cheese
2 tbsp minced fresh basil or 2 tsp dried basil

Cook ravioli according to package directions.

Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook one minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.

Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain ravioli; add to skillet. Stir in cheese and basil.

I served mine with green peas and garlic bread! It was very yummy!

Let me know what you think if you try it!

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