Even my carnivore hubby loves this vegetarian alfredo ravioli dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
Ingredients
- cheese ravioli: 1 pack (20 ounce pack)
- butter: 3 Tbsp
- mushrooms: 1 pack (8 ounce pack, sliced, fresh)
- garlic: 4 clove (minced)
- Alfredo sauce: 1 container (10 ounce container)
- Parmesan cheese: 2 Tbsp (grated)
- green onions: 2 piece (chopped)
- red pepper flakes: 0.25 tsp (to taste, crushed)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
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Heat butter in a skillet over medium heat. Stir in mushrooms and garlic and cook until tender.
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In a medium saucepan over low heat, toss the cooked ravioli with Alfredo sauce to coat. Mix in mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.
