1 lb. fresh ravioli, cooked "al dente", drained
2 T. butter
2 T. olive oil
2 large cloves garlic, slivered
2 large Portobello mushrooms, cleaned and thinly sliced
1/2 cup chopped fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tsp. salt
1/2 tsp. ground black pepper
4 T. butter
grated Romano or Parmesan cheese
chopped fresh parsley for garnish
Cook ravioli; set aside; keep warm.
In a large skillet, heat 2 T. butter and olive oil and suate garlic until fragrant. Add mushrooms and sage. Cook until mushrooms are tender. Add wine, broth, salt, pepper and remaining butter. Cook another minute. Toss ravioli into mushroom mixture, cook on low heat just until pasta is heated through, place on serving platter, top wiht cheese and parsley. Serve at once. Serves 4-6.