Ingredients

• 4 Cambrooke Portabella Spinach Ravioli or Plain Cheese Ravioli
• 1 Tbs butter
• ½ tsp Cambrooke Chicken Consomme
• 1 tsp corn starch
• ¼ cup water
• ¼ cup non-dairy creamer
• 1 oz sliced canned or fresh mushrooms

Directions

• Drop Ravioli into boiling water, reduce heat and cook for 3 to 4 minutes. Drain and set aside. (May brush with a little olive oil to prevent sticking)
• Melt butter in a small saucepan over medium heat.
• Whisk in the Chicken Consomme, corn starch, water and non-dairy creamer and continue stirring until sauce begins to thicken. Add sliced mushrooms and heat through.
• Arrange ravioli on a plate and pour mushroom sauce over top.
• NOTE: Nutritional information based on Spinach Ravioli variety.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.6	1.6
Calories	250	250