Ravioli with Artichoke Sauce Recipe

Ravioli with Artichoke Sauce Recipe

1 (25 oz.) pkg. frozen chicken or beef ravioli
1 (14 oz.) can of drained & quartered artichoke hearts
2 tbsps. Milk or dry white wine
2 tbsps. Vegetable or olive oil
1 2/3 cup of milk
1 cup of fresh mushrooms, sliced
1 minced clove of garlic
3 tbsps. Flour (all-purpose)
1/4 cup of toasted almonds or pine nuts
3/4 cup of shredded Swiss provolone, mozzarella or Gruyere
Parsley, chopped (optional)

Cook the ravioli as per instructions on its package. In the meantime, heat oil on a medium-sized saucepan and saute garlic and mushrooms until the mushrooms become soft.

Then, add in the flour and milk then cook stirring until it bubbles and thickens. Add in the wine and cheese then heat it through and continue to stir it until the cheese melts.

Add in pine nuts and artichokes then when heated through, pour it over the cooked ravioli. Finish with a garnishing of parsley.