Since Thanksgiving is just a few weeks away, what dishes is everyone planning on making for Thanksgiving? We have some great recipes on our Safeway site if you want some ideas. www.safeway.com/thanksgiving like this...



Portobello Ravioli with Sage and Black Pepper Cream



1 package (25 oz.) frozen Safeway SELECT® Frozen Portobello Mushroom Ravioli
2 tablespoons Lucerne® Sweet Cream Butter
1/4 cup loosely packed O Organics™ Fresh Sage, rinsed and patted dry
2 tablespoons all-purpose flour
1 1/4 cups O Organics™ Chicken Broth
1 cup Lucerne® Half-and-Half
Fresh-ground black pepper


1.
In a 5- to 6-quart pan, bring 3 quarts of hot water to a boil over high heat. Add ravioli; cook until pasta is tender to bite, about 5 minutes. Drain and keep warm.

2.
While water heats and ravioli cooks, melt butter in a 10- to 12-inch frying pan over medium-high heat. Add sage and stir until bright green, 1 to 2 minutes. With a slotted spoon, quickly transfer sage to a paper towel-lined plate. Reserve 4 large fried sage leaves for garnish. Chop remaining sage and set aside.

3.
Whisk flour into remaining butter in pan. Remove pan from heat and whisk in broth and half-and-half until smooth. Stir sauce over high heat until boiling. Stir chopped sage into cream sauce and add pepper to taste.

4.
Divide drained ravioli between 4 dinner plates. Spoon sauce equally over each portion and garnish each with a reserved sage leaf.

Per serving: 481 cal., 36% (170 cal.) from fat; 17 g protein; 19 g fat (11 g sat.); 57 g carbo (2.5 g fiber); 669 mg sodium; 96 mg chol.