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Dairy
Easy
4 Servings
Allergens 
40 Minutes
Diets
What I love about this sauce is that you get the full flavor of a creamy mushroom pasta without the heaviness of cream. The chestnuts add texture and umami and take the dish to a new level.
2 tablespoons olive oil
1 (10-ounce) box baby bella mushrooms (or button mushrooms), sliced
2 (3.5-ounce) bags roasted chestnuts, such as Gefen
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon flour
1/4 cup white wine, such as Tuscanini White Cooking Wine
1 tablespoon white wine vinegar
1 stick (1/2 cup) butter, cut into 8 cubes
1 package Tuscanini Cheese Ravioli, cooked according to package instructions
In a large frying pan over medium flame, heat oil. Sauté mushrooms until soft and browning, about eight minutes.
Add chestnuts and sauté for two minutes.
Add garlic and sauté until fragrant, about one minute.
Add spices and flour and mix until incorporated.
Add wine and vinegar and simmer until sauce reduces and thickens, about two minutes.
Remove from flame.
Add butter, one cube at a time, and allow to melt into the sauce.
Pour sauce over cooked ravioli and serve immediately.
Styling and photography by Mirel Freylich
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Yum!! Delicious recipe! Thank you