Creamy Mushroom Ravioli Alfredo
Creamy Mushroom Ravioli Alfredo
Ingredients
For the Mushroom Ravioli
- 18 ounces mushroom ravioli, fresh or frozen
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 garlic, cloves, minced
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the mushroom ravioli and cook according to package directions until al dente, typically 3-5 minutes for fresh or 5-7 minutes for frozen. Drain well, reserving about 1/2 cup of the starchy pasta water.
⏱️ 10 min
- 2
While the ravioli cooks, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Add the minced garlic and cook for 1 minute more until fragrant. Remove the mushroom mixture from the skillet and set aside.
⏱️ 8 min
- 3
In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Pour in 2 cups of heavy cream and bring it to a gentle simmer, stirring occasionally. Do not allow it to come to a full boil.
⏱️ 5 min
- 4
Reduce the heat to low. Gradually whisk in 1 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. If the sauce appears too thick, add a splash or two of the reserved pasta water until your desired consistency is reached.
⏱️ 7 min
- 5
Add the drained ravioli and the sautéed mushroom mixture back into the skillet with the Alfredo sauce. Toss gently to coat everything evenly. Serve immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Ravioli Alfredo
Ingredients
For the Mushroom Ravioli
- 18 ounces mushroom ravioli, fresh or frozen
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 garlic, cloves, minced
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the mushroom ravioli and cook according to package directions until al dente, typically 3-5 minutes for fresh or 5-7 minutes for frozen. Drain well, reserving about 1/2 cup of the starchy pasta water.
⏱️ 10 min - 2
While the ravioli cooks, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Add the minced garlic and cook for 1 minute more until fragrant. Remove the mushroom mixture from the skillet and set aside.
⏱️ 8 min - 3
In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Pour in 2 cups of heavy cream and bring it to a gentle simmer, stirring occasionally. Do not allow it to come to a full boil.
⏱️ 5 min - 4
Reduce the heat to low. Gradually whisk in 1 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. If the sauce appears too thick, add a splash or two of the reserved pasta water until your desired consistency is reached.
⏱️ 7 min - 5
Add the drained ravioli and the sautéed mushroom mixture back into the skillet with the Alfredo sauce. Toss gently to coat everything evenly. Serve immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese, as desired.
⏱️ 5 min