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Cheese Ravioli & Mushroom Stroganoff

 Nothing like pasta after a long day. Instead of the typical marinara, change it up with stroganoff!


1 yellow onion

4 ounces mushrooms

fresh dill

9 ounces cheese ravioli 

1 tablespoon Dijon mustard 

1⁄4 oz mushroom seasoning

1/8 cup sour cream 

Butter, salt, pepper, balsamic vinegar


Bring a large saucepan of salted water to a boil.

Halve and thinly slice onion. Trim stem ends from mushrooms, then quarter. Pick dill fronds from stems; discard stems. Reserve half for garnish and finely chop remaining.

In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and onions; season with salt and pepper. Cook, stirring often, until veggies begin to release liquid. Lower heat to medium and cook until mushrooms are golden brown and onions are completely softened.

Add ravioli to saucepan with boiling salted water. Reduce heat and gently simmer, stirring occasionally, until al dente. Reserve 1 cup cooking water; drain pasta.

To skillet with veggies, add ravioli, Dijon mustard, half each of the mushroom seasoning and sour cream, 1⁄2 cup cooking water, and 1 tablespoon butter . Cook over medium-high heat, swirling skillet often, until sauce is smooth and creamy. Add more cooking water, as needed, to reach desired consistency.

Off heat, stir in 1⁄2 teaspoon vinegar and chopped dill ; season to taste with salt and pepper.

Serve ravioli and mushroom stroganoff with remaining sour cream and reserved dill fronds over top. Enjoy!


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