Ravioli Alfredo with Asparagus and Mushrooms
we used Holland House white cooking wine
we used Ragu's light alfredo the first time and Bertolli's 3 cheese rosa the second time
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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