Ravioli With A Wild Mushroom Creamy Alfredo Sauce

Name: Ravioli With A Wild Mushroom Creamy Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini); 1 -2 shallot, chopped; 1/2 - 1 teaspoon garlic, minced; 1/2 teaspoon dried tarragon; 1/3 cup dry white wine; 1 cup heavy cream; 1 (9 ounce) container alfredo sauce (refrigerated, optional, see my note in the directions); 1/8 teaspoon nutmeg; 1/8 teaspoon white pepper; 2 -3 chicken breasts, cooked and shredded (to equal 1 1/2 c of chicken); 1 (11 ounce) package four cheese ravioli (refrigerated); fresh grated parmesan cheese (to garnish)

Servings: persons

1 tablespoon butter
1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini)
1 -2 shallot, chopped
1/2 - 1 teaspoon garlic, minced
1/2 teaspoon dried tarragon
1/3 cup dry white wine
1 cup heavy cream
1 (9 ounce) container alfredo sauce (refrigerated, optional, see my note in the directions)
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
2 -3 chicken breasts, cooked and shredded (to equal 1 1/2 c of chicken)
1 (11 ounce) package four cheese ravioli (refrigerated)
fresh grated parmesan cheese (to garnish)

1
Melt butter in a large skillet and cook until golden.
2
Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
3
Add the shallots and garlic; saute for 5 more minutes.
4
Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
5
Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
6
When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
7
Simmer until heated through and then gently stir in the chicken and white pepper.
8
Cook for 5 minutes; taste and adjust spices.
9
Simmer over low heat while cooking the ravioli.
10
Cook the ravioli according to the package directions; drain well and transfer to either a serving dish or you can go ahead and plate the ravioli.
11
Pour sauce over the top of the ravioli.
12
Garnish with freshly grated parmesan before serving.
13
Note: Although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of white wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, 1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini), 1 -2 shallot, chopped, 1/2 - 1 teaspoon garlic, minced, and more.

Yes, Ravioli With A Wild Mushroom Creamy Alfredo Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!