Ravioli in White Truffle Cream Sauce


4 servings


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6 tablespoons butter
1 small yellow onion thinly sliced
1 clove garlic thinly sliced
6 white mushrooms sliced
salt to taste
pepper to taste
basil to taste
1/4 cup cabernet savignoun
1/2 cup chicken broth
1 pint heavy cream
1 teaspoon white truffle oil
20 ounces fresh ravioli can be any kind


Prep: 5 Minutes
Cook: 30 Minutes

Melt butter in saucepan over medium-low heat. Add onion and garlic, cook until they begin softening then add mushrooms. Cook until onions and mushrooms are almost fully cooked. Add salt, pepper, basil, chicken broth and wine. Simmer until wine cooks off. Add heavy cream and white truffle oil. Cook until sauce thickens. Serve over ravioli.

Created date

September 2015