Mushroom Ravioli With Alfredo Sauce Recipes

Steps:

• Preheat oven to 400.
• Grease a 9x13 casserole.
• Heat olive oil in a large skillet over medium heat.
• Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
• Add the alfredo sauce to the skillet, mixing well.
• Gently stir in cooked ravioli.
• Pour into the greased casserole.
• Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
• Cover and bake for 20 minutes.
• Uncover and bake for 5-8 minutes more until golden brown.
• Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!

Steps:

• Melt butter in a large skillet and cook until golden.
• Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
• Add the shallots and garlic; saute for 5 more minutes.
• Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
• Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
• When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
• Simmer until heated through and then gently stir in the chicken and white pepper.
• Cook for 5 minutes; taste and adjust spices.
• Simmer over low heat while cooking the ravioli.
• 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.
• Pour sauce over the top of the ravioli.
• Garnish with freshly grated parmesan before serving.
• 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.

Steps:

• Saute shallot and mushrooms in butter.
• Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
• Cool and add cheeses.
• Pulse a few times in food processer.
• Wet edges of one wonton wrapper.
• Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
• Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
• Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
• When ravioli floats it is done. Takes about 3 minutes.
• In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
• Serve and enjoy.

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

Steps:

• Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper.

Steps:

• Cook and drain ravioli as directed on package; keep warm.
• Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
• Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.