Ravioli with Artichoke Sauce

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  • 1 (25 ounce) package frozen beef or chicken ravioli
  • 1 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 2/3 cups milk
  • 3/4 cup shredded Gruyere, Swiss provolone or mozzarella cheese
  • 2 tablespoons dry white wine or milk
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1/4 cup pine nuts or slivered almonds, toasted
  • Chopped parsley (optional)


  1. Prepare ravioli according to package directions.
  2. Meanwhile, in a medium saucepan, cook mushrooms and garlic in hot oil until mushroom are tender.
  3. Stir in flour. Add milk; cook and stir until thickened and bubbly.
  4. Add cheese and wine; heat and stir until cheese is melted.
  5. Add artichoke hearts and pine nuts; heat through.
  6. Serve sauce over prepared ravioli.
  7. Garnish with chopped parsley, if desired.

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