Description
A delicious cheese ravioli dish cooked in a creamy mushroom sauce.
Ingredients
Scale
- 20 oz cheese ravioli (fresh or frozen)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms (sliced)
- 2 cloves garlic (minced)
- 0 cup sun-dried tomatoes (chopped)
- 1 cup heavy cream
- 0 cup Parmesan cheese (freshly grated)
- to taste salt
- to taste black pepper
Instructions
- Cook ravioli in salted boiling water according to package directions. Drain and reserve pasta water.
- Heat olive oil and butter in a skillet over medium heat.
- Add mushrooms and cook until golden and tender.
- Stir in garlic and cook briefly until fragrant.
- Add sun-dried tomatoes and stir to combine.
- Pour in heavy cream and simmer gently until slightly thickened.
- Stir in Parmesan, salt, and pepper.
- Add cooked ravioli and toss gently. Adjust sauce with pasta water if needed.
Notes
- For a vegetarian option, ensure the cheese is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg