Ravioli Alfredo with Asparagus and Mushrooms

5 from 3 votes

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course, Main Dish

Cuisine Italian

Servings people

Calories 534 kcal

1 pound asparagus spears
2 tablespoons Olive oil
2 tablespoons butter
5 spring onions sliced
16 oz mushrooms sliced
½ cup white wine
1 jar prepared alfredo we used Ragu's light alfredo the first time and Bertolli's 3 cheese rosa the second time
20 ounces cheese ravioli
¼ cup Parmesan cheese

Prepare asparagus by cutting it into 2-inch pieces and discarding any segments that are tough or woody. Arrange in a single layer in a sheet pan.
Drizzle with olive oil.
Roast at 400ºF for 15 minutes or until crisp-tender.
Prepare cheese ravioli according to package directions.
Melt butter in a large skillet or medium pot over medium heat.
Add mushrooms and onions and saute for 5 minutes.
When the asparagus is done, add it to skillet with white wine.
Heat until most of the wine has evaporated, then pour in the jar of alfredo sauce and simmer until the ravioli is done.
When the ravioli is done, gently stir it into the sauce mixture.
To serve, sprinkle with grated Parmesan cheese.

Keyword alfredo, asparagus, pasta

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