Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces baby portabella mushrooms, sliced
• 1 medium onion, coarsely chopped
• 3 garlic cloves, sliced
• 1 tablespoon flour
• 1 cup low sodium chicken broth
• 1 cup dry white wine
• 2 tablespoons parmesan cheese, grated
• 1 dash ground nutmeg
• 1/4 teaspoon dried sage
• 1 dash ground marjoram
• 1/4 teaspoon ground thyme
• 1/2 teaspoon kosher salt
• fresh ground pepper
• 1/4 cup 1% low-fat milk
• 1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
• fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish

Instructions

1. Heat 10-12" saucepan over medium-high heat.

2. Add oil and melt butter.

3. Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.

4. Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.

5. Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.

6. Reduce heat to medium and reduce for 2-3 minutes.

7. Stir in milk and return to bubble.

8. Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.