Ingredients
Units
Scale
- 8 ounces white mushrooms, sliced
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 1 tablespoon AP flour
- 1/4 cup white wine (I used chardonnay)
- 1/2 cup milk
- 1/4 cup + 2 tablespoons chicken or vegetable broth
- 3 tablespoons freshly grated parmesan + extra for garnish
- 2 cups spinach, roughly chopped
- 1 1/2 lbs spinach and cheese ravioli
- Fresh parsley, roughly minced
Instructions
- Cook spinach and cheese ravioli according to box instructions. Drain and set aside.
- Melt butter in a large skillet over medium high heat. Add the mushrooms and sauté, stirring frequently, until mushrooms have softened and released their juices, about 8 minutes.
- Add garlic and sauté one minute, until fragrant.
- Stir in flour, cooking until golden, about 1-2 minutes.
- Pour white wine into the pan, scraping any browned bits off the bottom of the pan.
- Pour in chicken broth, stir to combine, and bring to a boil. Lower heat to a simmer and cook 2-3 minutes, until somewhat thickened.
- Still on low heat, slowly pour in milk and stir to combine. Bring to a simmer.
- Add parmesan cheese and spinach, mix completely. Cook until sauce is somewhat thickened and spinach has wilted, 2-3 minutes. Remove from heat. Add salt and pepper to taste.
- Add cooked ravioli to the pan and gently stir until warmed through and coated in the sauce.
- Serve immediately with extra parmesan, parsley and ground black pepper.
- Prep Time: 5 mins
- Cook Time: 15 mins