Angel's Ravioli Alfredo with Mushrooms

Angel's Ravioli Alfredo with Mushrooms

47
Angel E. Dixon 0

"Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!"

Ingredients

30 m {{adjustedServings}} servings 516 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot 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 skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
  3. 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.
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Reviews

47
  1. 60 Ratings

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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 mys...

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. ...

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