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"FAST FOOD" that cooks in 15 minutes or less!
1 pkg frozen ravioli with portobella mushroom stuffing
8 oz fresh mushrooms sliced
3 Tbsp extra virgin olive oil
1 Tbsp finely chopped elephant garlic or 1/2 Tbsp finely chopped regular garlic
2 Tbsp finely chopped fresh parsley
1 Tbsp freshly squeezed lemon juice
2 Tbsp very dry white wine
MUSHROOM RAVIOLI:
1. Put a pot of water on to boil for the ravioli. It will only take 5 minutes or less to cook.
2. In a large sauté pan cook garlic in olive oil over medium heat until soft but not brown.
3. Add mushrooms and stir fry until they give up their liquid -- not until they become dry again.
4. Add parsley, lemon juice, wine and salt and freshly ground pepper to taste.
5. Drain ravioli and toss with the mushroom sauce over low heat for about 2 minutes.
RAVIOLI WITH OLIVE OIL AND GARLIC: Use frozen cheese filled ravioli and eliminate the mushrooms and lemon juice.
Serve with green salad, fruit salad or carrot and raisin salad. This recipe does not call for grated cheese.
SERVES FOUR.
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