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Ravioli in Alfredo Sauce with Herbs & Mushrooms

Ravioli in Alfredo Sauce with Herbs & Mushrooms is a pasta recipe made with Half And Half, Unsalted Butter, Tbls Extra Virgin Olive Oil, Sage Leaves Or Small Ones Thinly Sliced, and Fresh Mushrooms. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/4 cup
• 1 stick
• 2
• 4
• 6 oz
• 2 tbsp
• 2

Method (preview)

1. 1

   Heat in a skillet 2 tablespoons butter and 2 tablespoons extra virgin olive oil.

2. 2

   Saute the mushrooms over a low-medium heat.

3. 3

   If the mushrooms get too dry add a little chicken broth, cover until mushroom mixture becomes soft.

4. 4

   Once soft, uncover and cook off most of the liquid and then add the cream sherry. Slowly reduce, leaving the mushrooms moist. Set aside.

5. 5

   Into a saucepan, add the half and half, sage, and the parmigiano-reggiano being careful not to heat too high.

6. 6

   Pour the alfredo mixture from the saucepan into a skillet containing the mushroom mixture, making sure it retains a creamy consistency, if it does not, add a little more half and half if the sauce is not thick enough.

7. 7

   Cook the pasta according to directions, except you might want to cook them a little less since the whole dish is heated together in the covered skillet for a few minutes to finish it off.

8. 8

   When the pasta is a little undercooked, add it to the skillet containing the sauce, lower the heat and cook until the pasta is soft and the sauce remains creamy.

9. 9

   Place the ravioli on a dish and top with either finely chopped sage, or parsley.