Ingredients
- 1 pkg Monterey Gourmet Foods Chicken & Cheese Ravioli
- 4 sticks (8 oz) Unsalted Butter, cubed
- 2 tbsp White Wine
- 1 tbsp Chicken Base
- ¼ cup Heavy Cream
- 2-4 sprigs, destemmed Fresh Whole Sage leaves
- 1 cup Frozen Small Petite Green Peas
- 1 lb. Shitake Mushrooms, cleaned & julienne
- 1 tbsp Olive oil
- 1 tsp Lemon juice
- Sea Salt & Pepper to taste
- Parmesan, grated to taste
Preparation
- In a large sauté pan, add a 1 TBSP olive oil and mushrooms. Cook on medium high until mushrooms start to brown, add the peas & set aside. Using the same sauté pan, add 1/2 of your whole sage leaves, butter, and chicken base. Cook on medium high heat, stirring regularly, until milk solids start to turn golden brown and its smells toasty & nutty. Reduce heat to low, add white wine & lemon juice and cook until bubbling, remove from heat. Add the cooked mushrooms & peas, season with sea Salt & pepper to taste.
- Boil 6 qts. salted water, cook MGF Chicken & Cheese Ravioli according to package directions.
- Toss heated Ravioli with sauce, and garnish with the remaining fresh Sage, chiffonade & grated parmesan. Serve & enjoy