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)
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.