2packagesbeef ravioli, mushroom ravioli or a comboI used two 8.8oz packages of porcini mushroom & truffle ravioli; packages could total as much as 30oz, there will be enough sauce
2Tblsolive oil
1c1 cup frozen pearl onions, thawed and halved lengthwise or 1 c chopped onions
18oz packagemushroomsthickly sliced
2clovesgarlicminced
2Tblsscallion whipped cream cheese can use plain
1Tblsgrainy Dijon mustard
112-oz jarmushroom gravy can use beef gravy
3scallionssliced
1/4cchopped fresh parsley
Instructions
Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes.
Add the sliced mushrooms and sauté, stirring occasionally, to allow the mushrooms to release their moisture and brown slightly.
Add the minced garlic and stir to incorporated, 30 seconds.
Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add the sliced scallions.
Add some reserved pasta water if needed to reach the desired consistency. Stir half of the parsley into the sauce, then pour the sauce over the plated ravioli and garnish with the remaining parsley.