1 box Antoni chicken mini ravioli
3 tbsp. olive oil
1/4 cup diced onion
1 tbsp. chopped garlic
1/2 lb. sliced mushrooms
3 tbsp. flour
1/2 cup marsala wine (I use red wine and some gravy master for color)
1 cup beef stock
salt & pepper to taste
DIRECTIONS: In a pot of lightly salted water boil chicken ravioli for about 6 minutes, Set aside.
cook mushrooms, onion & garlic in sauce pan with olive oil over medium heat till tender
Add flour and cook for about 30 seconds stirring constantly
Add wine and beef stock and cook until thick and flavors are blended. Toss over chicken ravioli and serve.