• 1 pkg. of frozen ravioli (leave on the counter to thaw while cooking mushrooms)
  • 2 T. Butter (salted or unsalted)
  • 1-lb ground Italian turkey-browned
  • 2 cloves garlic minced
  • 1 tsp. seasoned pepper
  • 1 medium sweet onion diced
  • 2 large portabella mushrooms washed, patted dry and diced
  • 1-Jar of mushroom spaghetti sauce

1 pkg. of frozen ravioli (leave on the counter to thaw while cooking mushrooms)

2 T. Butter (salted or unsalted)

1-lb ground Italian turkey-browned

2 cloves garlic minced

1 tsp. seasoned pepper

1 medium sweet onion diced

2 large portabella mushrooms washed, patted dry and diced

1-Jar of mushroom spaghetti sauce

 

Melt butter in a pan along with garlic cloves, seasoned pepper, sweet onions, and mushrooms.  Once the onions are caramelized (have a translucent look to them), add the Ravioli and spaghetti sauce.  Cover and let simmer until the ravioli is cooked (usually according to the time on the package).  Once ravioli is cooked plate the food, and top with fresh shredded Parmesan cheese.