ultra creamy RAVIOLI STROGANOFF!

Cook ravioli of choice, follow package instructions. I love this sauce with butternut squash ravioli! Bring a stock pot to medium heat and add olive oil and butter, stir to combine. Add chopped onions and mushrooms and cook for ~8 mins until softened and browned. Add 2 minced garlic cloves and stir until fragrant ~1 min, or it burns! Add 1 Tbsp of flour and sauté until well combined. Pour your beef broth and Greek yogurt, stir again until well combined. Now here’s the trick to perfect sauce: remove 1-2 Tbsp sauce from the pot and mix it with your sour cream. This prevents sour cream from curdling. After well integrated, drop sour cream mixture into the pot and stir constantly. Final touches go in: Worcestershire sauce, Dijon and sea salt and pepper. I love to add a few drops of Tabasco (completely optional) and a pinch of red pepper flakes and fresh parsley or sage to garnish. Dynamite. Drop your ravioli in and enjoy every creamy forkful!