Easy Mushroom Ravioli
1 1/2 portobello mushrooms, sliced
2 tablespoons margarine
1 tablespoon flour
1/4 to 1/2 nondairy milk
12 ounces ravioli (I use Soyboy Ravioli Verde)
6 cherry tomatoes, sliced
salt and pepper, to taste
1. Sauté mushrooms in margarine (or oil).
2. Once done, sprinkle in flour and mix well. Lower heat, add milk, simmer until thickened.
3. In a separate pot, cook ravioli according to directions.
4. Pour sauce on ravioli and add sliced tomatoes. Season, to taste.