Let’s face it: Not everyone has time to cook from scratch. But using a mix of store-bought and fresh ingredients is a good way to make food taste homemade — an approach made popular by Sandra ...

A savory light cream sauce enhanced by a medley of mushrooms ... You want your ravioli, or pasta of choosing, to sit covered with the sauce. As with any recipe, the garnish is optional.

Transfer the ravioli to the pan and heat through with the sauce and mushrooms. Top with the sage and parsley and serve!

Fresh and dried mushrooms, lemon zest, and creamy ricotta fill these homemade ravioli for an elegant and simple vegetarian dinner. A rich, eggy pasta dough envelops a simple mix of fresh mushrooms ...

Gently drop the ravioli into salted boiling water and cook for two to three minutes until it starts to float. Prepare the ...

Homemade ravioli is always impressive. When its stuffed with mushrooms and chicken and topped ... and the filling until all are used up. For the sauce, heat the olive oil in a pan and fry the ...

By allowing the ravioli to thaw completely before adding them to the pan, you can cook the pasta directly in the creamy thyme-infused mushroom sauce and skip having to boil a separate pot of water.

Bring a large pot of salted water to a boil for the ravioli. Over high heat, in a heavy-bottomed sauce pot, add butter, onion, carrot, celery and garlic. Sauté until onions are translucent ...

This easy to prepare mushroom sauce tastes delicious on everything from cooked farro to pork chops. Spoon it over blanched green beans or al dente penne. My favorite combo is to use it atop crispy ...