The simplest beef stroganoff with ravioli

Ingredients:

• 1 package (400-450 g) of beef ravioli
• 1 package (400-450 g) of mushroom ravioli
• 2 tbsp. l. olive oil
• 1 cup frozen pearl onions, thawed and halved
• 2 tablespoons whipped cream cheese with green onions
• 1 tbsp grainy Dijon mustard
• 1 jar (350 g) of mushroom gravy
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a saucepan of salted water to a boil. Cook the ravioli according to package directions, 4-6 minutes. Pour some of the water into a separate bowl and discard the remaining water. Set the ravioli aside.
2. Place a large, straight-sided skillet over medium-high heat and add the olive oil. Once hot, add the onion, a tiny pinch of salt, and plenty of black pepper. Cook, stirring frequently, until the onion is golden, about 5 minutes.
3. Add the whipped cream cheese and mustard, then slowly whisk in the sauce. Bring to a simmer and cook, stirring occasionally, until heated through, about 5 minutes. Add a little of the ravioli water if necessary if the sauce is too thick.
4. Add half the parsley to the sauce, then pour the sauce over the ravioli and garnish with the remaining parsley.