Will forgot to eat most of Sunday, so at four, he asked me to cook dinner. I decided on one of our oldest stand-bys: mushroom ravioli in mushroom Alfredo sauce. I can't take credit for making the ravioli, but I can tell you that Trader Joe's has the best ravioli. It's a drive for us to go out there, but when we do, that's one of the things we get.
The sauce is not exactly quick, but it's pretty easy. All you do is brown your mushrooms in some olive oil. If they're crimini or baby bellas, you will definitely need to brown them. Once they're browned and aromatic, add some cream. Once it starts to bubble, stir in some grated cheese and a splash of dry white wine; usually we use sauvingon blanc, but this time we used a chardonnay. Once it's thickened and bubbly, taste it. If it tastes too cheesy, add more cream; if it's not cheesy enough, add more cheese. Once the ravioli are cooked according to the package directions, drain them and pour the sauce over. Be careful not to spill the sauce on yourself because it will stick and burn you worse than water will.
Will loved it. For once he said I got it perfect, which is a major compliment from him, considering he's Italian and was spoiled with some amazing home cooking.
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