Ingredients for Beef Ravioli In Basil Cream Sauce
- 1 (25 ounce) package beef ravioli
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- Green Onions (not found in recipe)
- 2 cloves minced garlic
- Dried Italian Seasoning (not found in recipe)
- 1 (14.5 ounce) can diced tomatoes and 1/4 cup chopped green chiles
- 1/2 cup chopped fresh basil leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine (optional)
- Pepper to taste
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How to Make Beef Ravioli In Basil Cream Sauce
- Cook ravioli according to package directions in a large Dutch oven. Drain and set aside, keeping warm.
- Melt 2 tablespoons of butter in the same Dutch oven over medium-high heat.
- Add 8 ounces of sliced mushrooms and sauté for 2-3 minutes until softened.
- Add 2 cloves of minced garlic, 1/4 teaspoon of red pepper flakes, and 1/4 cup of dry white wine (optional).
- Continue to sauté for another 3-4 minutes, or until mushrooms are tender and liquid has reduced slightly.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, 1/4 cup of chopped green chiles, 1/2 cup of fresh basil leaves (chopped), and 1 cup of heavy cream.
- Bring the sauce to a gentle boil.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper to taste.
- Add the cooked ravioli to the sauce, tossing gently to coat.
- Serve immediately with a side salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
6g
Fat
97g
Carbs
2g
