Delicious Mushroom Raviolis in a White Cream Sauce

Set up a pot of water and add a pinch of salt.

Once the water is boiling, add the raviolis.

Shred about 1 cup of pecorino romano cheese.

Peel the onion.

Chop the onion.

Smash the garlic cloves with the side of the knife to peel them.

Dice the garlic.

Dice the tomatoes.

Melt 2 tablespoons of butter in a pan over heat.

Once the pan is hot and the butter has melted, add the garlic.

Once the garlic has some color, add the chopped onions.

Season with salt and pepper, and sauté all the ingredients.

Add the diced tomatoes and sauté the ingredients again.

Add heavy cream to the pan.

Add the shredded pecorino romano cheese to the cream.

Once the raviolis are ready, add them to the cream.

Equipment Needed

Spice Level:

Allergens