Ravioli with Mushroom Alfredo Sauce

 Ravioli with Mushroom Alfredo Sauce

So quick, easy and delicious!

Ravioli with Mushroom Alfredo Sauce

1 lb packaged frozen or fresh ravioli 
1/3 cup grated Parmesan cheese
1 cup diced crimini (brown) mushrooms
1 pint heavy cream
olive oil
Salt and pepper

Bring a large saute pan to temp over medium heat and coat the bottom with olive oil. Saute the mushrooms until they are lightly browned, and most of the moisture in them has evaporated. Add salt and pepper to taste.  Once mushrooms are tender, add half the heavy cream and stir until mushrooms are combined.  Reduce heat to low simmer.  As cream sauce thickens you can continue to add more cream for desired consistency.

Add Ravioli to a pot of salted boiling water and cook as directed.  Drain well and and then add the Parmesan cheese and a pinch of salt and pepper.  Add the ravioli to the mushroom cream sauce and toss gently to combine.

If needed you can add a bit more cream or even water to thin the sauce (remember it will thicken as it cools).  Garnish with fresh parsley.

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