Chanterelle Mushroom Ravioli with Truffle Oil

Ingredients

1 pkg Chanterelle mushroom ravioli

2 Tbs white truffle oil

1/2 cup vegetable broth

1/2 cup navy beans

1 cup frozen peas

Directions

1. Lightly boil ravioli for 5-8 mins until they float to the top

2. Fish out the ravioli and place in a frying pan with the truffle oil and vegetable broth

3. Add the peas to the boiling water for 1 minute, then add to ravioli

4. Add navy beans and saute for 3 mins

This was a super quick supper, which was great because I had spent most of the day baking bread and the cake, which went perfectly with the ravioli. I had some leftover vegetable broth in the fridge so that is why I added it, which I don't regret because it gave the navy beans a great flavor.