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MUSHROOM RAVIOLI/RSTD GARLIC CREAM SAUCE




List of Ingredients



• 1 WHOLE HEAD GARLIC
  
• 2 TEASPOONS OLIVE OIL
  
• 2 CUPS HEVY CREAM
  
• 1/2 TEASPOON SALT
  
• 1/8 TEASPOON PEPPER
  
• 1/4 CUP THINLY SLICED FRESH BASIL LEAVES
  
• 1 POUND MUSHROOM STUFFED RAVIOLI, COOKED ACCORDING TO PACKAGE DIRECTIONS
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. CUT OFF TOP OF STEM END OF GARLIC HEAD. PLACE HEAD IN MIDDLE OF 9 X 9" SQUARE ALUMINUM FOIL. DRIZZLE OLIVE OIL OVER EXPOSED GARLIC BULBS. BRING ENDS OF ALUMINUM FOIL OVER TOP OF GARLIC AND CRIMP. BAKE FOR 1 HOUR OR UNTIL GARLIC IS KNIFE TENDER. WHEN HEAD OF GARLIC IS COOL ENOUGH TO HANDLE, SQUEEZE GARLIC OUT OF SKINS INTO MEDIUM SIZE SKILLET.
   
3. STIR CREAM INTO GARLIC IN SKILLET. SIMMER 10 MINUTES OR UNTIL REDUCED BY ONE THIRD. ADD SALT AND PEPPER. PUREE IN BLENDER 1 TO 2 MINUTES, RETURN TO SKILLET AND ADD BASIL.
   
4. PLACE COOKED RAVIOLI IN MEDIUM SIZE BOWL AND ADD SAUCE, TOSS TO COAT RAVIOLI.
   
5. 6 SERVINGS, $1.11 PER EACH SERVING
   SOURCE: FAMILY CIRCLE, 10/3/00
   
6. 481 CALORIES
   37 GM FAT
   22 GM SATURATED
   11 GM PROTEIN
   30 GM CARBOHYDRATE
   1 GM FIBER
   477 MG SODIUM
   120 MG CHOLESTEROL