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

Cook Time 18

Total Time 30

Servings servings

Calories 465kcal

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)
½ tsp dried thyme
¼ tsp dried oregano
¼ tsp salt
¼ 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

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

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition