Portobella and Fontina Cheese Ravioli Trifolati

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Portobella 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

1. 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).
2. Add wine and cook for a minute on high heat to evaporate alcohol.
3. Turn heat to low, add parsley, and cook for one minute.
4. Turn heat off and add butter, gently stirring with a wooden spoon until butter has just
   melted and sauce is creamy and NOT separated.
5. Season with salt and pepper to taste.
6. Spoon most of the sauce onto a serving platter. Drain ravioli and place them on top.
   Cover with the remaining sauce.
7. Enjoy!

Product Used