Fabulous dumplings with mushrooms Portobello

Bring a large pot of slightly salted water to a boil. Ingredients:

• pound of ravioli with cheese - 1 piece
• large fungus Portobello - 2 pieces
• white wine - 1/4 Glass
• chopped fresh parsley - 1 st. a spoon
• cloves of garlic - 2 pieces
• ounces of pasta sauce - 8 pieces
• grated Parmesan cheese - 1/3 Glass (salt and pepper to taste)

Instructions

Bring a large pot of slightly salted water to a boil. Add the dumplings and cook for about 8 to 10 minutes; drain the water. In the meantime, prepare the mushrooms, washing and thinly chopping mushroom caps; Throw away the legs. In a medium frying pan on low heat, mix the wine, parsley greens, garlic and mushrooms, simmer, stirring, for about 5 minutes or until the mushrooms are cooked completely. Remove the frying pan from the fire and gradually add the sauce, stirring to mix, season with salt and pepper to taste. Divide the hot dumplings into four servings and spoon the sauce over the dumplings. Garnish with cheese and serve immediately.

Servings: 4