Ravioli with Wild Mushroom Sauce

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Ravioli with Wild Mushroom Sauce
Ravioli with Wild Mushroom Sauce
1 tbsp. butter
4 cups sliced wild mushrooms (such as baby bella, shiitake and crimini)
2 (9- oz.) containers refrigerated Alfredo sauce (we recommend the light variety)
1-1/2 cups rotisserie chicken meat shredded
1 (11- oz.) package refrigerated four cheese ravioli
1/2 cup shredded Italian blend cheese
Snipped fresh basil
Prep time: 5 minutes, Cook time: 15 minutes

Melt butter in a large skillet and cook until golden brown. Add mushrooms; cook and stir for 5 minutes over medium heat until cooked through. Stir in Alfredo sauce and chicken; simmer over low heat for 5 minutes, then remove from heat and keep warm. Meanwhile, cook pasta according to package directions; drain well and transfer to an 11-by-7-inch baking dish. Pour sauce over the top and sprinkle with cheese. Broil for 2 to 3 minutes or until cheese is melted and starting to brown. Top with basil and serve.

Makes 4 servings.

Tip: Add 1/3 cup white wine to the sauce before simmering.
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