Angels Ravioli Alfredo With Mushrooms Recipes

BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS

Baked Ravioli in Alfredo Sauce With Mushrooms image

I love the fact that this is a baked ravioli in a cream sauce that is quick and easy to prepare. It's delicious, and the mushrooms can be cooked ahead to save time at the dinner hour. I've tried cheese ravioli and spinach/cheese ravioli -- both are great!

Provided by quikgourmet

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (9 ounce) packages refrigerated cheese ravioli, cooked and drained
3 (10 ounce) packages refrigerated alfredo sauce, if using the prepared sauce, I mix light and regular to reduce fat
2 teaspoons olive oil
1 large sweet onion, sliced thin
1 (8 ounce) package of fresh sliced mushrooms
2 tablespoons grated parmesan cheese
2 tablespoons breadcrumbs
salt and pepper

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!

Nutrition Facts : Calories 86.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 2.2, Sodium 94.1, Carbohydrate 10.8, Fiber 1.4, Sugar 3, Protein 4

RAVIOLI WITH A WILD MUSHROOM CREAMY ALFREDO SAUCE

Ravioli With a Wild Mushroom Creamy Alfredo Sauce image

My daughters and I are total Twilight fanatics. To celebrate the release of the dvd, we all got together for dinner before watching the movie. For the entree, a recipe for some type of Mushroom Ravioli was a natural choice since this is what Bella ordered when Edward took her to dinner. After searching online, I found a casserole type recipe for ravioli that had a mushroom sauce. A salad and Recipe #362337, named after the color of Edward's eyes, completed the meal. We thought the original recipe as written was a little on the bland side. So I went to the Italian forum asking for help with the recipe and Chef Dee514 was kind enough to give me suggestions for the recipe. I have now made the recipe incorporating her ideas and although it wasn't suggested, I did opt to leave in the container of alfredo sauce. Much better than the original recipe I had posted and I hope you'll think so too! Huge thanks and hugs to Dee514 for all her help!! :)

Provided by Dreamgoddess

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini)
1 -2 shallot, chopped
1/2-1 teaspoon garlic, minced
1/2 teaspoon dried tarragon
1/3 cup dry white wine
1 cup heavy cream
1 (9 ounce) container alfredo sauce (refrigerated, optional, see my note in the directions)
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
2 -3 chicken breasts, cooked and shredded (to equal 1 1/2 c of chicken)
1 (11 ounce) package four cheese ravioli (refrigerated)
fresh grated parmesan cheese (to garnish)

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.

Nutrition Facts : Calories 380.9, Fat 31.7, SaturatedFat 17.5, Cholesterol 135.6, Sodium 91.4, Carbohydrate 3.9, Fiber 0.2, Sugar 0.6, Protein 17.1

MUSHROOM RAVIOLI WITH ALFREDO SAUCE

Mushroom Ravioli With Alfredo Sauce image

I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!

Provided by manushag

Categories Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups mushrooms, sliced
1/4 cup butter
1 shallot, chopped
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/8 cup white wine
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
2 tablespoons grated parmesan cheese
1 package wonton wrapper
water
cornmeal
1 cup cream or 1 cup half-and-half
1/2 cup parmesan cheese
1/2 teaspoon garlic powder
salt and pepper

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.

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