Portobello & Cheese Ravioli in a Garlic White Wine Sauce

Cook Time | 20 mins
Serves | 4


18 oz (2 pkgs) Maninis Portobello & Cheese Ravioli

3/4 cups chicken broth

3/4 cup dry white wine

2 tbsp + 3 tbsp unsalted butter

1 shallot, finely minced

2 garlic cloves, finely minced

1/2 tsp dried thyme

1 tsp fresh parsley, chopped

olive oil


ground white pepper

white truffle oil (optional)



  1. Melt 2 tbsp of butter with a drizzle of olive oil over medium heat.  Add the diced shallots and cook, stirring frequently, for 30 seconds to 1 minute.
  2. Then add the garlic, thyme and the chopped fresh parsley.  Add a pinch of white pepper and once the garlic is aromatic and softened, about 30 seconds, add the white wine.
  3. Bring the liquid to a boil and reduce the heat to maintain a simmer until the liquid is reduced to about 1/2, about 7 minutes.
  4. Add the chicken broth and bring to a boil, reduce the heat again, and simmer until the liquid is reduced by about 1/2, about 7 minutes.
  5. Add 3 tbsp. of butter and mix in well.
  6. Remove the sauce from the heat and add salt and white pepper to taste.


    1. Place ravioli in boiling, salted water. Cook for 4 minutes. Drain the ravioli and set aside, keep warm.

To Serve

    1. Spoon the warm sauce over the ravioli. Garnish with a drizzle of white truffle oil if desired.