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Ravioli Di Portobello

Serving Size: 6


24 San Rallo Wavy Hexagon Mushroom Ravioli

Sun-dried Tomato Sauce:

2 cups of milk

¼ cup of butter

¼ cup all-purpose flour

8 oz. smoked Gouda cheese, grated

3 sun-dried tomatoes, chopped

Green onions thinly sliced, (for garnish)

Tomato, small diced (for garnish)


Cooking Directions:

Set a sauce pan over medium heat and melt the butter in a saucepan, stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens.

Add in the grated Gouda cheese and the chopped sun-dried tomatoes stir to combine all ingredients. Heat and stir occasionally until the cheese completely melts and is smooth.

Meanwhile bring a large pot of salted water to a boil and cook ravioli according to package instructions. Arrange 4 of the ravioli on a dinner plate, pour the sun-dried tomato sauce over the raviolis so that raviolis rest in a bed of sauce, Sprinkle with the chopped green onion and diced tomatoes over top.