Creamy Balsamic Mushroom Ravioli Alfredo
User Reviews
5
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Prep Time
12 mins
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Cook Time
18 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Creamy Balsamic Mushroom Ravioli Alfredo
Description
The recipe starts by boiling fresh cheese ravioli until al dente, then setting them aside while reserving some cooking water. Sliced shallots sauté gently in olive oil until fragrant before adding thickly sliced cremini mushrooms. The mushrooms cook undisturbed to develop a golden, caramelized exterior, then continue cooking until softened and richly browned. Garlic, thyme, oregano, salt, and pepper add herbal and savory notes, while balsamic vinegar and reserved pasta water deglaze the pan, lifting caramelized bits into the sauce.
Next, a classic four-ingredient alfredo sauce is prepared by melting butter, whisking in flour to form a roux, and gradually adding milk while whisking to smoothness. Parmesan cheese melts into this creamy base, seasoned with salt and pepper. Mixing the mushroom shallot mixture into the sauce before combining with ravioli creates a dish that offers soft, cheesy pasta enveloped in a flavorful, aromatic sauce with subtle tang from balsamic.
This dish works well as a comforting main course with layers of umami from mushrooms and cheese, balanced acidity, and a silky texture from the sauce. It's suited for dinner or a special occasion.
Nutrition is estimated with an online calculator, suggesting adjustments can be made to suit preferences.
Ingredients
- 9 oz cheese ravioli fresh
- 8 oz cremini mushrooms (sliced thick)
- 2 TBSP olive oil
- 1 shallot (thinly sliced)
- 2 TBSP butter unsalted
- 1-2 cloves garlic (smashed and minced)
- ½ tsp thyme dried
- ¼ tsp oregano dried
- ¼ tsp salt
- ¼ tsp black pepper
- 2 TBSP balsamic vinegar
4-INGREDIENT ALFREDO SAUCE
- 2 TBSP butter unsalted
- 2 TBSP flour
- 1 cup milk (I used 2%) plus extra to thin the sauce
- 1/4-1/3 cup Parmesan Cheese freshly grated
- salt to taste (I added 1/8 tsp of each
- black pepper to taste (I added 1/8 tsp of each
Instructions
- 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.
- Reduce the heat to medium. Add the butter, garlic, thyme, oregano, salt, and pepper. Cook for an additional 30-60 seconds until garlic is fragrant then add the balsamic and pasta water to deglaze the pan. Transfer to a plate.
- Keeping the heat set to medium, melt your butter in the pan. Add flour and whisk constantly until the butter and flour are well combined and the mixture darkens in color a bit.
- Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens (this will happen faster for room temperature or warmed milk and a little slower if using cold milk) then add parmesan, salt, and pepper.
- Once your sauce has reached desired thickness, fold in your seasoned balsamic mushrooms and cooked ravioli. Thin sauce if desired with additional milk and adjust seasoning to taste. Dive in while it's hot!
- For a tasty garnish, feel free to add fresh scallions, chives, parsley, and/or crushed red pepper flakes on top. Enjoy!
Notes
- Use fresh cheese ravioli for best texture and flavor; cook according to package directions.
- Caramelize mushrooms by cooking undisturbed at medium-high heat before stirring to develop deep flavor.
- Reserve pasta cooking water to help deglaze and thin the sauce as needed.
- Prepare the alfredo sauce by making a roux with butter and flour, then whisking in milk gradually to avoid lumps.
- Add parmesan cheese to enrich the sauce and season with salt and pepper to taste.
- Incorporate balsamic vinegar carefully to balance acidity without overpowering the creamy sauce.
- Nutrition facts are approximate; adjust ingredients according to dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 72mg | 24% |
| Sodium | 673mg | 28% |
| Potassium | 372mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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