Sarita's Silent Kitchen: Mushroom Ravioli

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Disclaimer: my toddler screaming was because she wanted the food to be done quicker than it was and so she was upset.
I’ve also never made this before, so this was very experimental, the sauteing was a bit abnormal for you since I don’t usually saute mushrooms or asparagus.

For the sauteed veggies and sauce:
1tbs Chopped garlic
1/2 red onion
1/2 bag of asparagus
1/4 large box of mushrooms
1/2 can 6oz cream of mushroom soup
3tbs margerine
3tbs olive oil
Salt to taste

Directions: saute your veggies, red onion first then adding the asparagus, once your asparagus starts to turn light green add the mushrooms.
Saute on medium low heat.
To make the sauce, add 2tbs of margerine and 1/2 can of cream of mushroom soup, mix well with the sauteed veggies and set aside, turning the heat off.

Raviolis: bring a pan of water to a boil, adding the raviolis to the water last minute, boiling them by the package directions. Drain, don’t rinse, adding your sauce and veggies.
Mix well and enjoy.

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Additional notes: with this package I cooked my ravioles four minutes but I’d add another minutes for a softer ravioli.
When cutting asparagus, be careful as they’re slippery little buggers.
I added salt to my sauce, you can also add pepper if you’d like.

Eat responsibly.

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