Creamy Mushroom & Three-Cheese Ravioli

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

625g packet fresh ricotta & spinach ravioli or agnolotti
1 tablespoon olive oil
500g cup mushrooms, sliced
3 garlic cloves, crushed
300ml light thickened cooking cream
½ cup grated cheddar cheese
½ cup flat-leaf parsley leaves, chopped + extra to serve
½ cup finely grated parmesan

Method

1

Cook ravioli or agnolotti following packet directions.

2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.

3

Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.

Ingredients

 625g packet fresh ricotta & spinach ravioli or agnolotti
 1 tablespoon olive oil
 500g cup mushrooms, sliced
 3 garlic cloves, crushed
 300ml light thickened cooking cream
 ½ cup grated cheddar cheese
 ½ cup flat-leaf parsley leaves, chopped + extra to serve
 ½ cup finely grated parmesan

Directions

1

Cook ravioli or agnolotti following packet directions.

2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.

3

Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.

Creamy Mushroom & Three-Cheese Ravioli

Tags:

 Dinner, Pasta

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