Mushroom Ravioli with Goat Cheese Sauce


  1. In a sauté pan add butter and shallots over medium heat for 1 minute. Add white wine and reduce in half. Add heavy cream reduce heat to low after 1 minute. Stir in goat cheese until smooth. Salt and pepper to taste.
  2. Add cooked ravioli to pan toss to coat and serve.


  • 3 1/2 oz. Nature's Best Dairy® Cheese, Goat
  • 1 Tbsp. Nature's Best Dairy® Butter, Unsalted
  • 2 tsp. Peak Fresh Produce® Shallot(s), finely chopped
  • 10 Piancone® Ravioli, Mushroom, cooked as directed
  • salt and pepper, to taste
  • 1/2 Cup wine, white