Mushroom (and pasta!) lovers rejoice! We took one of our favorite quick meals and turned it into a Washington's Green Grocer Recipe kit!  Sauteed mushrooms in butter, olive oil and garlic make the dry sauce with a handful of arugula and Pecorino Romano for sprinkling on top of Vera Pasta's excellent Mushroom and Sage Ravioli.
Green salad and a bottle of red make this a beautiful meal that goes together in as long as it takes the ravioli to boil.

You get:
1 12.5oz bag Vera Pasta Mushroom and Sage Ravioli
Mixed Fresh Mushrooms: Beech, Shitatke, Crimini
1 small bag arugula
3 cloves garlic
1 small container grated Pecorino Romano Cheese