From Virginia Wiedemann:  "Mushrooms are healthy and delicious -- and this incredibly quick and easy dish beats carry-out by a long shot! If you can't find mushroom ravioli, use frozen cheese filled ravioli, and eliminate the mushrooms and lemon juice."

Mushroom Ravioli

1 pkg. frozen ravioli with Portobello mushroom stuffing
8 oz fresh Portobello mushrooms, sliced
3 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped elephant garlic
2 Tbsp finely chopped fresh parsley
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. very dry white wine
salt & freshly ground pepper

Put a pot of water on to boil for the ravioli.  It will only take 5 minutes or less to cook.  In a large sauté pan cook garlic in olive oil over medium heat until soft but not brown.  Add mushrooms and stir-fry until they give up their liquid -- not until they become dry again.  Add parsley, lemon juice, wine, and salt and freshly ground pepper to taste.

Drain ravioli and toss with the mushroom sauce over low heat for about 2 minutes.