Ravioli with Mushroom Alfredo Sauce

    25 minutes

    Easy vegetarian with this cheese ravioli covered in a creamy alfredo sauce packed with mushrooms and topped with spring onions and parmesan cheese.

    60 people made this

    Serves: 6 

    • 500g cheese ravioli
    • 3 tablespoons butter
    • 250g fresh mushrooms, sliced
    • 4 cloves garlic, crushed
    • 300g Alfredo sauce
    • 2 tablespoons grated Parmesan cheese
    • 2 spring onions, finely diced
    • 1/4 teaspoon chilli flakes, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
    2. Heat the butter in a frypan over medium heat. Stir in the mushrooms and garlic then cook until tender.
    3. In a medium saucepan over low heat toss the cooked ravioli with the Alfredo sauce to coat.
    4. Mix in the mushrooms and garlic. Cook and stir until sauce is heated.
    5. Top with Parmesan cheese, spring onion and chilli flakes to serve.

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    Reviews in English (53)


    Unbelievably quick and easy. I didn't have time to make my own Alfredo sauce, so I used one by Bertolli (Alfredo with Aged Parmesan). Wow, it was so good! I don't think I'll bother making it myself in future. I omitted the sprimkling of Parmesan as it was already cheesy and rich enough. We had this with garlic bread. Absolutely delicious! Thanks, Angel!  -  18 Jul 2007  (Review from Allrecipes USA and Canada)


    I used a 16oz jar of Classico Roasted Garlic Alfredo sauce and added chopped fresh broccoli with the mushrooms. Also, I accidentally bought cheese tortellini instead of ravioli - nice change. You could easily added some cooked meat (chicken breast, ham, etc) if you don't want this to be a meatless dish.  -  21 Jul 2006  (Review from Allrecipes USA and Canada)


    So, yummy and easy. I used Italian Brown mushrooms, Classico Sundried Tomoto Alfred (in a jar) and Mushroom tortelli. Everyone raved! They thought it was all made from scratch. Thanks  -  09 Feb 2006  (Review from Allrecipes USA and Canada)