Cheese Ravioli With Portabella Mushroom Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 ounces baby portabella mushrooms, sliced
1 medium onion, coarsely chopped
3 garlic cloves, sliced
1 tablespoon flour
1 cup low sodium chicken broth
1 cup dry white wine
2 tablespoons parmesan cheese, grated
1 dash ground nutmeg
1/4 teaspoon dried sage
1 dash ground marjoram
1/4 teaspoon ground thyme
1/2 teaspoon kosher salt
fresh ground pepper
1/4 cup 1% low-fat milk
1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish

Preparation

Heat 10-12\" saucepan over medium-high heat.
Add oil and melt butter.
Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
Reduce heat to medium and reduce for 2-3 minutes.
Stir in milk and return to bubble.
Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.