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 (10- oz.) containers refrigerated Alfredo sauce (we recommend the light variety)
1 cups shredded rotisserie chicken meat
1 (12- oz.) package refrigerated four cheese ravioli
1/2 cup shredded Italian blend cheese
Snipped fresh basil

Prep: 5 minutes, Cook: 15 minutes, Serves: 4

1. 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.

2. 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.

3. Broil for 2 to 3 minutes or until cheese is melted and starting to brown. Top with basil and serve.

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

Nutritional Information:
760 calories, 40 g protein, 45 g total fat (25 g sat., 0 g trans), 49 g carbohydrate, 3 g fiber, 8 g sugar, 175 mg cholesterol, 1820 mg sodium, 18 points