Celentano Portobello Mushroom Ravioli with Butter and Parmesan Cheese
Celentano Portobello Mushroom Ravioli with Butter and Parmesan Cheese

Ingredients

  • 1 lb. Celentano Portobello Mushroom Ravioli
  • 2 Tbsp. Butter
  • Salt and Black Pepper, to taste
  • 2 Tbsp. Grated Parmesan Cheese

Directions

Bring a large pot of water to a boil and cook ravioli 5-7 minutes, drain well, and set aside.

Melt the butter in a large skillet. Add ravioli and cook on low heat, stirring frequently for about 2-3 minutes. Season with salt and black pepper.

Divide among serving plates and sprinkle with grated Parmesan Cheese.

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