Ravioli with Artichoke Sauce 1 (25 ounce) package frozen beef or chicken ravioli 1 cup sliced fresh mushrooms 1 garlic clove, minced 2 tablespoons olive oil or vegetable oil 3 tablespoons all-purpose flour 1 2/3 cup milk 3/4 cup shredded Gruyere, Swiss provolone or mozzarella cheese 2 tablespoons dry white wine or milk 1 (14 ounce) can artichoke hearts, drained and quartered 1/4 cup pine nuts or slivered almonds, toasted Chopped parsley (optional) Prepare ravioli according to package directions. Meanwhile, in a medium saucepan, cook mushrooms and garlic in hot oil until mushroom are tender. Stir in flour. Add milk; cook and stir until thickened and bubbly. Add cheese and wine; heat and stir until cheese is melted. Add artichoke hearts and pine nuts; heat through. Serve sauce over prepared ravioli. Garnish with chopped parsley, if desired.