1 portion (6-8 pieces) Pasta Ditoni's Mushroom Ravioli
3/4 cup of sliced portabella mushrooms
1 tsp minced garlic
1 tbsp extra virgin olive oil
2 tbsp white wine
3/4 cup heavy cream
2 tbsp grated Parmesan cheese
Cook one portion of ravioli (6-8 pieces) in salted boiling water 4 to 6 minutes.
Place oil in a pan over a medium heat, and sauté the mushroom. Add garlic and continue to cook. Add white wine and heavy cream, cook until cream is slightly reduced, add truffle oil and Parmesan cheese stir lightly to dissolve the cheese toss in the ravioli and serve.