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Portabella and Fontina Cheese Ravioli TrifolatiPortabella and Fontina Cheese RavioliPortabella and Fontina CheeseNuovo Pasta Portabella and Fontina Cheese RavioliLunchDinnerDeliciousAppetizerEasyEasy DinnerNuovo PastaravioliPasta
Portabella and Fontina Cheese Ravioli Trifolati
Servings: 2 |
Prep: 5 mins |
Cook: 5 mins
Slow roasted portabella mushrooms mix gracefully with the buttery, nutty flavors of fontina cheese to create a unique, unforgettable flavor in each bite of the culinary pockets of heaven that are Nuovo Pasta Ravioli. Our chef-crafted Portabella and Fontina Cheese Ravioli is complimented beautifully by the creamy Trifolati sauce.
Ingredients
- 1 Pack (9 oz.) Nuovo Pasta Portabella and Fontina Cheese Ravioli
- 2 tbsp Extra virgin olive oil
- 1 Clove garlic, chopped
- ½ cup Dry white wine (such as Pinot Grigio)
- 2 tbsp Italian Parsley, chopped
- 2 tbsp Butter
Directions
- Cook ravioli separately in lightly salted boiling water according to package directions.
While ravioli are cooking, place oil in a small skillet over medium-low heat, add garlic
and cook until golden (not brown). - Add wine and cook for a minute on high heat to evaporate alcohol.
- Turn heat to low, add parsley, and cook for one minute.
- Turn heat off and add butter, gently stirring with a wooden spoon until butter has just
melted and sauce is creamy and NOT separated. - Season with salt and pepper to taste.
- Spoon most of the sauce onto a serving platter. Drain ravioli and place them on top.
- Cover with the remaining sauce. Enjoy!