Creamy Balsamic Mushroom Ravioli Alfredo

This crave-worthy Balsamic Mushroom Ravioli Alfredo takes store-bought ravioli to the next level by adding flavorful balsamic mushrooms and a lusciously creamy homemade Alfredo sauce.

Creamy Balsamic Mushroom Ravioli Alfredo

Whenever fresh ravioli goes on sale at the grocery store I always snag a few packages.

(Who can resist buy one get one free?!)

We love them tossed with kale pesto, blanketed in red sauce, and especially enjoy them jazzed up with sautéed veggies and my easy peasy 4-ingredient Alfredo sauce.

The latter of the group is my current favorite and my husband is equally obsessed!

His favorite soup is my Creamy Mushroom Brie Soup and he’s convinced this Balsamic Mushroom Ravioli Alfredo is basically a pasta version of the comfort food classic. Needless to say we have it back on the menu again this week for his birthday!

Balsamic Mushroom Ravioli Alfredo

What we’ll do to make this plate-licking pasta dish is first cook up some fresh cheese ravioli. You can easily find this in the chilled pasta section of your grocery store. No ravioli? No problem! You can use tortellini instead for the same delicious results.

Next we’ll toss it with a crazy flavorful blend of sautéed shallot, garlic and mushroom kissed with balsamic vinegar for extra oomph. SO GOOD! Lastly, we’ll whisk together a quick and easy Alfredo sauce and fold it all together for a delicious restaurant quality dinner, at home!

Creamy Balsamic Mushroom Ravioli Alfredo

This dreamy dish is rich, flavorful, and over-the-top tasty! Pair it with your favorite side salad or roasted veggies to round out the meal and get ready to swoon.

Creamy Balsamic Mushroom Ravioli Alfredo
5 from 2 votes
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Creamy Balsamic Mushroom Ravioli Alfredo

This crave-worthy Balsamic Mushroom Ravioli Alfredo takes store bought ravioli to the next level by adding flavorful balsamic mushrooms and a lusciously creamy homemade Alfredo sauce.

Recipe yields 2 large portions or 4 smaller servings; perfect for pairing with a salad or veggies.

Course Main Course
Cuisine American
Keyword Balsamic Mushroom Ravioli Alfredo
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 9 oz fresh cheese ravioli
  • 8 oz cremini mushrooms (sliced thick)
  • 2 TBSP olive oil
  • 1 shallot (thinly sliced)
  • 2 TBSP unsalted butter
  • 1-2 cloves garlic (smashed and minced)
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 TBSP balsamic vinegar

4-INGREDIENT ALFREDO SAUCE

  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 cup milk (I used 2%) plus extra to thin the sauce
  • 1/4-1/3 cup freshly grated parmesan cheese
  • salt and pepper to taste (I added 1/8 tsp of each)

Instructions

  1. Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water. Drain ravioli in a colander and set aside.

  2. Heat the olive oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the sliced shallot and cook until fragrant, 2-3 minutes.

  3.  Add the mushrooms and cook undisturbed for 4-5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, approx. 3 minutes. 

  4. Reduce the heat to medium. Add the butter, garlic, thyme, oregano, salt, and pepper. Cook for an additional 30-60 seconds until garlic is fragrant then add the balsamic and pasta water to deglaze the pan. Transfer to a plate.

  5. Keeping the heat set to medium, melt your butter in the pan. Add flour and whisk constantly until the butter and flour are well combined and the mixture darkens in color a bit.

  6. Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens (this will happen faster for room temperature or warmed milk and a little slower if using cold milk) then add parmesan, salt, and pepper.

  7. Once your sauce has reached desired thickness, fold in your seasoned balsamic mushrooms and cooked ravioli. Thin sauce if desired with additional milk and adjust seasoning to taste. Dive in while it's hot!

  8. For a tasty garnish, feel free to add fresh scallions, chives, parsley, and/or crushed red pepper flakes on top. Enjoy!

Balsamic Mushrooms adapted from Half Baked Harvest.

If you get a chance to try my Creamy Balsamic Mushroom Ravioli Alfredo, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

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Comments

  • Erica Acevedo

    This alfredo ravioli looks insanely delicious!! The flavors sound amazing, and I love the addition of my beloved balsamic here! Fabulous recipe!

  • Taryn

    Mushrooms plus balsamic plus alfredo? This is like a dream come true! Yum 🙂

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