Ravioli with Mushroom Alfredo Sauce

Ravioli with Mushroom Alfredo Sauce


60 people made this

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

Angel E. Dixon

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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