^ In a skillet, combine butter, onion and garlic; stir often over medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 mins). ^ Remove from heat and add cream; set aside. ^ Meanwhile, cook ravioli as directed. Reheat the sherry - sauce to a gentle simmer when ravioli are about 3/4's done. To serve: use strainer or slotted spoon to drain and transfer ravioli to plates. Ladle with sauce. Dust with nutmeg. Serve immediately. [mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "Serves 6 to 8" that's 12 or 9 pillows per serving.
