Linda, this one is for you!

Ravioli with Mushroom Sauce


1 lb. frozen cheese ravioli
2 carrots, cut into matchsticks
2 Tbs. butter or margarine
1/2 lb. mushrooms, sliced
1 Tbs. all-purpose flour
1/4 tsp. cracked black pepper
1/4 cup chicken broth
1/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup dry sherry or chicken broth

Cook ravioli according to package directions, adding carrots during last 2 minutes of cooking time.  Meanwhile, in skillet melt better over medium-high heat.  Add mushrooms and scallions; cook until mushrooms begin to give off some liquid, about 2 minutes.  Reduce heat to medium.  Stir in flour and pepper; cook, stirring 1 minute.  Stir in broth, milk, and cheese.  Bring to a simmer.  Stir in sherry; cook until thickened, about 2 minutes.  Drain ravioli and carrots.  Gently toss with sauce to coat.

So, I haven't posted in a while.  Life has been little busy, so my apologies.  But I have been getting hassled by quite a few people about not having posted anything and since the latest has come all the way from Lincoln, Nebraska (and I'm on break from school), I decided I better get on it.  So Linda, since you were the last to ask about the blog, this recipe is for you!


If you like mushrooms, pasta, butter, and Parmesan cheese, then you need to make this.  Super easy and super tasty.  I used the chicken broth at the end instead of the sherry and I did not add any carrots because I'm just not a big carrot fan.  I added some extra Parmesan cheese on top at the end (because you can never have too much cheese).  Although I should have taken the picture first before adding the extra cheese so you could see the mushrooms. Oh well, you can make this yourself and see all the mushrooms you want.  Enjoy!