Ravioli With Mushroom Cream Sauce

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ravioli

  Cheese - Wegmans

  20 oz or 567g

• Walnuts

  Nuts, black, dried

  1 ½ cup, chopped or 188g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Olive oil

  Salad or cooking

  25g

• Mushrooms

  White, raw

  1 lb or 453g

• Garlic

  Raw

  3 cloves, minced or 9g

• Flour

  All Purpose - Giant

  ¹⁄₁₆ cup or 8g

• Cream cheese

  4 oz or 113g

• Spinach

  Raw

  300g

• Lemon juice

  Raw

  2 tbsp or 30g

Directions

1. Jn a large pot of salted water, boil the ravioli per package instructions. Reserve 1 cup of the pasta water and drain.
2. Meanwhile, pulse 1 cup of the walnuts and the milk in a small blender or food processor until very smooth, set aside.
3. In a large cast iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and golden, about 5 minutes. Remove to a plate. Wipe skillet clean.
4. Return skillet to medium heat and add the remaining 2 tablespoons of the oil and the garlic. Cook, stirring, until garlic is light golden and fragrant, about 1 minute. Add the flour and cook, stirring, 1 minute.
5. Whisk the walnut-milk mixture into the skillet and add the cream cheese and 3/4 cups of the reserved pasta water. Cook, stirring, until the cream cheese is melted and the sauce is thickened slightly, about 3 minutes.
6. Stir in the spinach and lemon juice and season with salt and pepper. Cook until spinach is just wilted, about 1 minute. Stir in the cooked mushrooms and cooked ravioli. If sauce is too thick, add the remaining pasta water, a little bit at a time.
7. Serve topped with the chopped walnuts.
8. Recipe by: Laura Rege (source: https://www.delish.com/cooking/recipe-ideas/a34319867/ravioli-with-mushroom-cream-sauce-recipe/)

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