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Dairy
Easy
35 Minutes
Diets 
Here are your Shavous cheese kreplach updated in the form of ravioli.
30 pieces frozen NY Pasta Ravioli (filling of your choice)
1 quart heavy cream
4 ounces whipped cream cheese
5 fresh white mushrooms, peeled and thinly sliced
2 portabella mushrooms, peeled and thinly sliced
5 shiitake mushrooms, peeled and thinly sliced
1 clove fresh garlic, crushed or 1 cube Gefen Frozen Garlic
4 tablespoons oil
1 teaspoon salt, divided
pinch of black pepper
3 tablespoons Parmesan cheese (optional)
Cook the ravioli according to package instructions.
Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic, season with half a teaspoon salt and a dash of pepper, and sauté until tender, about 15 minutes, constantly stirring. Set aside some sautéed mushrooms for garnishing.
In a saucepan, bring the heavy cream, cream cheese, and remaining half teaspoon salt to a boil. Simmer for 15 minutes or until it reaches the desired thickness. Add the mushrooms and pour over the cooked ravioli. Sprinkle with Parmesan cheese (optional) and serve.
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