Mushroom Sauce (gravy?) for ravioli

Quick dinner tonight, once I got it going. We bought a 2-pack of a chicken & 4 cheese ravioli at Sam’s Club a week or so ago. The first batch, I just made with a jarred tomato sauce, slightly improved upon with herbs and balsamic vinegar.

Both Chris and I agreed that this was not quite the right topper for this ravioli that is primarily chicken. We also agreed that something more brothy or even gravy like would be better. There was even talk of treating the raviolis like pierogies and topping them with carmelized onions and mushrooms. That takes a long time and Thursday night is homework night so I did this, instead:

Ingredients

1/2 onion, finely diced
8 oz mini bella mushrooms, sliced thin
1/2 red bell pepper, finely diced
2 tbsp white wine
1 1/2-2 cups chicken broth
1 tablespoon butter (may be optional)
1/2 tsp olive oil
1-2 tablespoon flour
thyme
rosemary
1 garlic clove, crushed

Directions

1. Heat olive oil over medium-high heat. Add garlic and herbs, stirring 20-30 seconds until fragrant. Add onion and season with a pinch of salt.

2. After onions have cooked down, stir in mushrooms and another pinch of salt (helps release the water). Cook the mushrooms until the pan is nearly dry. Add wine.

3. Add broth and bring to a boil then reduce to medium temperature. Allow to cook down a bit then add red bell pepper.

4. Stir in butter and flour to thicken slightly. Or thicken more or less by varying the amount of butter and/or flour.

Serve hot and garnish with a little cheese of your choice and fresh parsley (I used a bit of cheese leftover from our weekend trip to Petoskey: it had lavender and espresso beans washed over the rind).

Done! I started the onions then put the raviolis in their boiling water when I reached step 3 above.

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