Baked Ravioli In Alfredo Sauce With Mushrooms Recipes

RAVIOLI WITH A WILD MUSHROOM CREAMY ALFREDO SAUCE

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.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
• In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS

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!

RAVIOLI WITH TOMATO-ALFREDO SAUCE

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.

K-DUB'S ALFREDO RAVIOLI BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
• Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
• Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
• Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

MUSHROOM RAVIOLI WITH ALFREDO SAUCE

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.