Ravioli with Garlic Balsamic and Mushroom Cream Sauce

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Ravioli with Garlic Balsamic and Mushroom Cream Sauce

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Servings2

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Servings 2

• Product Garlic Balsamic Vinaigrette and Marinade

Ingredients

• 100 g mushrooms about 3 large, trimmed
• 1/4 cup Snell House Garlic Balsamic Vinaigrette
• 1/4 c Greek style fat free yogurt
• 1/4 cup cream 10% or whole cream
• 20 g cream cheese low fat or fat free
• 200 g fresh cheese & spinach ravioli

Servings:

Units:MetricUS Imperial

Product Garlic Balsamic Vinaigrette and Marinade Ingredients 100 g mushrooms about 3 large, trimmed 1/4 cup Snell House Garlic Balsamic Vinaigrette 1/4 c Greek style fat free yogurt 1/4 cup cream 10% or whole cream 20 g cream cheese low fat or fat free 200 g fresh cheese & spinach ravioli Servings: Units:MetricUS Imperial

Instructions

1. As the pasta takes only minutes to cook, prepare the sauce first.
2. In a sauce pan or skillet sauté the mushrooms and the Garlic Balsamic together on a medium-low heat for about 3-5 minutes.
3. Add the remaining ingredients and increase temperature to medium.
4. Start a pot of water for the pasta while you maintain an active simmer (light bubbling) on the sauce. Stir constantly until the cheese has melted through and the sauce has thickened to a smooth and creamy consistency. This will take about 5 - 8 minutes.
5. When the water is boiling cook the pasta 3 - 5 minutes until desired doneness is achieved.
6. Drain the water from the pasta and immediately toss the pasta into the mushroom sauce.
7. Serve immediately with an optional sprinkle of fresh parmesan cheese and finely chopped fresh parsley.

Recipe Notes

Any pasta can be substituted for the ravioli.

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