Ravioli With A Wild Mushroom Creamy Alfredo Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini)
• 1 -2 shallot, chopped
• 1/2-1 teaspoon garlic, minced
• 1/2 teaspoon dried tarragon
• 1/3 cup dry wine
• 1 cup heavy cream
• 1 (9 ounce) container alfredo sauce (refrigerated, optional, see my note in the directions)
• 1/8 teaspoon nutmeg
• 1/8 teaspoon pepper
• 2 -3 chicken breasts, cooked and shredded (to equal 1 1/2 c of chicken)
• 1 (11 ounce) package four cheese ravioli (refrigerated)
• fresh grated parmesan cheese (to garnish)

Recipe

• 1 melt butter in a large skillet and cook until golden.
• 2 add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
• 3 add the shallots and garlic; saute for 5 more minutes.
• 4 add the tarragon and wine (i used sutter home chardonnay); simmer for 5 minutes.
• 5 pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
• 6 when the sauce begins to thicken, add in the alfredo sauce and nutmeg.
• 7 simmer until heated through and then gently stir in the chicken and pepper.
• 8 cook for 5 minutes; taste and adjust spices.
• 9 simmer over low heat while cooking the ravioli.
• 10 cook the ravioli according to the package directions; drain well and transfer to either a serving dish or you can go ahead and plate the ravioli.
• 11 pour sauce over the top of the ravioli.
• 12 garnish with freshly grated parmesan before serving.
• 13 note: although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.