Rafed English


Two versions: Mushroom and Plain


  • 1 pkg frozen ravioli with portobella mushroom stuffing
  • 8 oz fresh mushrooms sliced
  • 3 Tbsp extra olive oil



  • 1 Tbsp finely chopped elephant garlic
  • 2 Tbsp finely chopped fresh parsley
  • 1 Tbsp freshly squeezed lemon juice
  1. Put a pot of water on to boil for the ravioli. It will only take 5 minutes or less to cook.
  2. In a large saute pan cook garlic in olive oil over medium heat until soft but not brown.
  3. Add mushrooms and stir fry until they give up their liquid -- not until they become dry again.
  4. Add parsley, lemon juice and salt and freshly ground pepper to taste.
  5. Drain ravioli and toss with the mushroom sauce over low heat for about 2 minutes.
Use frozen cheese filled ravioli and eliminate the mushrooms and lemon juice.

Serve with green salad, fruit salad or carrot salad above. This recipe does not call for grated cheese.


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