Ravioli and Sautéed Mushrooms Alfredo packs a deep punch of earthy, savory deliciousness! Use already prepared ravioli or tortellini for a supper in 20 minutes or less!
This is now one of Jimmie’s favorites! He’s all about pastas and noodles and this dish really wowed him! I also love how super simple it is to put together.
I didn’t have heavy whipping cream on hand, but I always have canned evaporated milk. It makes a great alfredo sauce in a pinch!
Ravioli and Sautéed Mushrooms Alfredo
- 1 bag frozen ravioli or tortellini
- 16 oz sliced mushrooms
- 1/2 stick salted butter
- 2/3 cup white wine
- 1 chicken bouillon cube or packet
- 1 cup heavy whipping cream or 1 can evaporated milk
- 5-6 oz shredded parmesan (or grated if that’s what you have on hand)
- Salt
- Pepper
- Onion powder
- Fresh or dried parsley
Bring a pot of hot water (large enough to cover the ravioli).
Meanwhile, melt butter in a skillet over medium-high heat. Add the mushrooms, season with salt, pepper, and onion powder. Stir to coat with butter. Add wine and chicken bouillon. Stir well then cover with lid. Cook over medium heat for 10-15 minutes.
Carefully add the ravioli to the boiling water. Stir to separate. Cook according to package directions.
Drain the ravioli and return to pot. Using a slotted spoon, remove mushrooms from remaining liquid and add to the ravioli pot.
Add the heavy cream or evap milk to the mushroom broth. Simmer for 3-4 minutes.
Remove from heat and stir in the parmesan cheese until completely melted. Sauce thickens within minutes.
Plate up the ravioli and mushrooms then spoon sauce on. Or combine sauce with ravioli and mushrooms to distribute evenly.
Top plated portions with fresh chopped parsley or dried.
Happy eating! 😊
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