Ravioli With a Wild Mushroom Creamy Alfredo Sauce

Recipe by Dreamgoddess
READY IN: 35mins




  • Melt butter in a large skillet and cook until golden.
  • Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
  • Add the shallots and garlic; saute for 5 more minutes.
  • Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
  • Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
  • When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
  • Simmer until heated through and then gently stir in the chicken and white pepper.
  • Cook for 5 minutes; taste and adjust spices.
  • Simmer over low heat while cooking the ravioli.
  • 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.
  • Pour sauce over the top of the ravioli.
  • Garnish with freshly grated parmesan before serving.
  • Note: Although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of white wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.