1/2 large sweet onion (I like Maui sweet and Vidalia)
2 T butter
1 T Paprika
1 T Cayenne Pepper
1/2 cup Crema Mexicana (this is like Italian Panna or Creme Fraiche or Heavy Whipping Cream)
1/2 cup milk (I use Lactaid Milk, because, well, I don’t do so well with milk)
Fresh Mushroom Ravioli
Plain or Spinach Fettucini
Cut the onion in half, then in half again, and slice into strips about 1/4 inch wide by 1 inch long. Sautee in butter until onions get soft. Add paprika and continue cooking. Add Crema Mexicana and reduce heat. I add Lactaid milk but you could use regular milk, or if you’re using heavy whipping cream, you probably don’t need any milk at all. Add cayenne pepper and simmer until it’s nice and thick. Boil ravioli and add fettucini when you have about 2 minutes left. Drain and toss in skillet with sauce or serve in bowls and place sauce on top. This delightful meal takes about 15 minutes to prepare.
