05-31-2005, 12:49 PM
1 (25 ounce) package frozen beef or chicken ravioli
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil or vegetable oil
3 tablespoons all-purpose flour
1 2/3 cup milk
3/4 cup shredded Gruyere, Swiss provolone or mozzarella cheese
2 tablespoons dry white wine or milk
1 (14 ounce) can artichoke hearts, drained and quartered
1/4 cup pine nuts or slivered almonds, toasted
Chopped parsley (optional)
Prepare ravioli according to package directions.
Meanwhile, in a medium saucepan, cook mushrooms and garlic in hot oil until mushroom are tender.
Stir in flour. Add milk; cook and stir until thickened and bubbly. Add cheese and wine; heat and stir until cheese is melted.
Add artichoke hearts and pine nuts; heat through. Serve sauce over prepared ravioli. Garnish with chopped parsley, if desired.
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil or vegetable oil
3 tablespoons all-purpose flour
1 2/3 cup milk
3/4 cup shredded Gruyere, Swiss provolone or mozzarella cheese
2 tablespoons dry white wine or milk
1 (14 ounce) can artichoke hearts, drained and quartered
1/4 cup pine nuts or slivered almonds, toasted
Chopped parsley (optional)
Prepare ravioli according to package directions.
Meanwhile, in a medium saucepan, cook mushrooms and garlic in hot oil until mushroom are tender.
Stir in flour. Add milk; cook and stir until thickened and bubbly. Add cheese and wine; heat and stir until cheese is melted.
Add artichoke hearts and pine nuts; heat through. Serve sauce over prepared ravioli. Garnish with chopped parsley, if desired.