Servings: 4 – Total time: 25 minutes
- 15 ounces frozen cheese ravioli
- 2 teaspoons olive oil
- 8 ounces baby portobello mushrooms, halved
- 1/2 cup chopped onion
- 1/2 teaspoon all-purpose flour
- 1/2 cup + 2 tablespoons half-and-half
- 2 tablespoons sun-dried tomato pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- shredded Parmesan cheese
- Cook ravioli according to package directions.
- While ravioli cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6-7 minutes or until browned.
- Combine flour, half-and-half, sun-dried tomato pesto, salt, and black pepper in a small bowl. Stir until smooth. Add to pan and stir well. Cook over medium heat for 2 minutes or until mixture thickens slightly.
- Divide ravioli evenly among 4 plates. Spoon mushroom mixture evenly over ravioli. Sprinkle with Parmesan cheese.
Slightly adapted from Cooking Light’s Fresh Food Fast.
- 2 skeins Red Heart Super Saver in Light Sage*
- 2 skeins Red Heart Super Saver in Country Blue*
- 2 skeins Red Heart Super Saver in Pale Yellow*
- 12.75 mm knitting needles
- With 1 strand of each color yarn held together, cast on 80 stitches.
- Knit first row.
- Purl second row.
- Repeat steps 2 & 3 until throw reaches desired length (mine reached a total of 120 rows).
- Cast off.
- Adding tassels: With remaining yarn, cut 80 strands of each color between 12 and 16 inches long (I used 14 inches). Each tassel will have 1 strand of each color. Evenly distribute 40 tassels on each end of the throw–one tassel every two stitches. For instructions on how to add tassels, I followed this extremely helpful YouTube video.
*Note: This pattern can be used with different colors or a different brand of yarn. I found that I needed approximately 240 yards of each color for this pattern.
Adapted from Lion Brand Yarn’s Fast Finish Throw knitting pattern.