Ingredients for Ravioli With A Wild Mushroom Creamy Alfredo Sauce
- 4 tablespoons butter
- Wild Mushroom
- Shallot
- 4 cloves garlic (minced)
- Dried Tarragon
- Dry White Wine
- 1 cup heavy cream
- 1 cup Alfredo sauce
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon white pepper
- Chicken Breasts
- Cheese Ravioli
- Freshly grated Parmesan cheese (to taste)
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How to Make Ravioli With A Wild Mushroom Creamy Alfredo Sauce
- Melt 4 tablespoons of butter in a large skillet over medium heat until golden brown.
- Add 1 pound of mixed wild mushrooms (sliced) and cook until softened, about 5-7 minutes.
- Cover the pan and cook for another 5-10 minutes, or until the mushrooms release their juices.
- Add 2 shallots (finely chopped) and 4 cloves of garlic (minced).
- Sauté for 5 minutes until fragrant.
- Stir in 2 tablespoons of fresh tarragon (chopped) and 1/2 cup of dry white wine.
- Simmer for 5 minutes, allowing the alcohol to cook off.
- Pour in 1 cup of heavy cream.
- Cook and stir on medium heat until the sauce begins to thicken, about 5-7 minutes.
- Stir in 1 cup of Alfredo sauce and 1/4 teaspoon of freshly grated nutmeg.
- Simmer until heated through. Gently stir in 1 cup of cooked chicken (diced) and 1/4 teaspoon of white pepper.
- Cook for another 5 minutes.
- Taste and adjust seasonings as needed.
- Simmer over low heat while cooking the ravioli.
- Cook 1 pound of ravioli according to package directions. Drain well.
- Transfer the ravioli to a serving dish or individual plates.
- Pour the sauce generously over the ravioli.
- Garnish with freshly grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
87g
Carbs
1g
