Creamy Balsamic Mushroom Ravioli Alfredo

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5 from 39 votes

This Creamy Balsamic Mushroom Ravioli Alfredo features fresh cheese ravioli tossed with caramelized cremini mushrooms and shallots in a rich alfredo sauce laced with balsamic vinegar. The sauce combines butter, flour, milk, and parmesan to create a smooth, velvety coating that complements the earthy mushrooms and balsamic's tang. This pasta dish balances creamy and savory flavors with a hint of acidity.

Prep Time

12 mins

Cook Time

18 mins

Total Time

30 mins

Servings: 4 servings

Calories: 465 kcal

Course: Main Course

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 465

% 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.