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.


  • 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


  • 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)


  • 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. 

For Full Instructions, You Can Go Here : https://peasandcrayons.com

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