– 18 ounces refrigerated mushroom ravioli – 2 tbsp salted butter – 8 ounce baby bella mushrooms sliced – 2 cups asparagus trimmed and cut into bite sized pieces – 1 tbsp minced garlic about 3 cloves – 1 tsp fresh thyme leaves – 2 tsp all-purpose flour – 1/4 cup dry white wine – 1 cup chicken broth – 1 cup cream half & half or whole milk – 1 tbsp grated Parmesan cheese – salt and pepper to taste
– Fill a large pot with water and bring to a boil. Add a pinch of salt and mushroom ravioli. Cook according to the directions on the package. Once cooked, drain ravioli and set aside. – Melt butter in a large frying pan over medium heat. Add sliced mushrooms, asparagus, and a light sprinkle of salt, and cook about 6 minutes, until veggies are beginning to brown and soften. – Add minced garlic and fresh thyme leaves and cook 1 minute more.
– Sprinkle veggie mixture with flour and stir to combine. Whisk in white wine and 1/4 cup chicken broth. – Whisk in remaining chicken broth, cream, and grated Parmesan cheese. Allow mixture to come to a simmer, and simmer, stirring often, 4-6 minutes until slightly thickened. Add salt & pepper to taste. – Add ravioli to frying pan and gently fold into sauce. Remove from heat & serve.