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Ravioli Alfredo with Asparagus and Mushrooms

5 from 1 vote


  • 2 pounds asparagus spears
  • Olive oil
  • 2 tablespoons butter
  • 5 spring onions sliced
  • 8 oz mushrooms sliced
  • ½ cup white wine we used Holland House white cooking wine
  • 1 jar prepared alfredo we used Ragu's light alfredo the first time and Bertolli's 3 cheese rosa the second time
  • 15 large cheese ravioli
  • 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 bar pan. (You can use a cookie sheet but juices may drip off of the sides in the oven.)
  • Drizzle with olive oil.
  • Roast at 400 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.
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