500g mushroom ravioli
1/4 cup unsalted butter
225g mushrooms sliced
2 garlic cloves, minced
2 cups heavy cream
200g grated Bergeron Classique cheese
Salt and pepper to taste
Chopped green onions
Bring a large pot of salted water to a boil.
Add the raviolis and cook according to packaging instructions.
Strain the water out using a colander.
Melt the butter in a large pan on medium heat. Add the sliced mushrooms and stir until they are cooked and tender (around 5 minutes)
Add the garlic, stir and cook 30 seconds.
Pour in the heavy cream and bring to a simmer.
Turn the heat down to low and stir in the grated cheese, salt and pepper.
Add the raviolis to the pan and stir to coat with the sauce.
Top with the green onions and serve immediately.