Les Ravioli Bertagni: Une idée de menu simple et délicieuse utilisant les essentiels de la section des produits frais et surgelée se chez FOU D'ICI.
Even if you are the most organized planner there is, everyone is bound to have a moment of panic when a meal sneaks up on you and NOTHING is ready! 
No need to pull up the delivery apps… Instead take a quick trip to the grocery store and pick up some fast and easy ingredients from our fresh and frozen food sections that you can throw together faster than the delivery can get to your door. Our executive chef Natalia M has rounded up some of our favorite fresh and frozen products found at FOU D’ICI. At our local market we genuinely concern ourselves with the quality of the products that we put on our shelves and aim to supply customers with local, nutritious and healthier choices, making it effortless to  navigate through the isles whenever your in a hurry! If you are really on the move, our pret a manger counter or ready to heat sections are stocked with ready-made meals that are all set to grab and go! 
As many of you know frozen foods have adopted a bad name (many justified), although a few frozen goods are in reality all natural and perfect to keep on stand by! Set yourself up for success with  a staple stocked freezer, fridge and pantry: 

1 pack of Bertagni ravioli 
2 garlic cloves
4 cups of mixed mushrooms (oyster, portobello, cremini, shitake), teared into pieces by hand 

2 tablespoon butter
1 teaspoon thyme
1 teaspoon oregano
Salt and pepper
1/4 cup white wine
1 cup heavy cream 
1/2 cup grated parmesan
Truffle oil to taste
Bring a large pot of salted water to boil, add the Bertagni ravioli and cook following the instruction on the package (Cooking time will depend on the type of raviolis). After cooking them, strain and reserve to serve with the sauce. (recipe underneath)
In a large skillet melt the butter over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Add wine, cook for 1 minute
Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan. Serve immediately on top of the raviolis, garnished with a few drops of truffle oil!