Mushroom Ravioli

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This creamy mushroom ravioli dish starts on the stove and finishes in the oven making it the perfect weeknight dinner. A stovetop casserole!

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For the Mushrooms:
2 tablespoons olive oil
16 ounces baby portobello mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the Sauce:
1 tablespoon butter
1 tablespoon flour
2 cups 2% milk
1/2 cup heavy cream
2 tablespoons chopped parsley
6 sprigs fresh thyme
1 1/2 cups fresh four cheese ravioli
  • Preheat oven to 375 F.
  • Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and...

See the full directions on my site
Nutritions

Calories
284

Sodium
520mg
21% DV

Fat
18g
28% DV

Protein
8g
17% DV

Carbs
20g
7% DV

Fiber
3g
14% DV

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Our Mini Pumpkin Cinnamon Rolls are made from start to finish in only 30 minutes! Then I mixed the pumpkin with the cream cheese and now all I want to do all day long is make and eat these delicious Mini Pumpkin Cinnamon Rolls. These cinnamon rolls are perfect for the beginning baker. With just ...

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