30-Minute Balsamic Mushroom Ravioli Alfredo
This Creamy Balsamic Mushroom Ravioli Alfredo features tender cheese ravioli tossed in a luscious homemade Alfredo sauce, enhanced with caramelized balsamic mushrooms and aromatic herbs. It’s a quick, flavorful dish perfect for elevating weeknight dinners with minimal effort.
Equipment
- 1 Medium pot
- 1 Large stainless steel skillet
- 1 Whisk
- 1 Colander
- Measuring cups and spoons
Ingredients
- 9 oz fresh cheese ravioli
- 8 oz cremini mushrooms sliced thick
- 2 tbsp olive oil
- 1 shallot thinly sliced
- 2 tbsp unsalted butter divided
- 1-2 cloves garlic smashed and minced
- ½ tsp dried thyme
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp balsamic vinegar
- 2 tbsp flour
- 1 cup milk 2% recommended, plus extra to thin sauce
- ¼ - ⅓ cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Boil Pasta to Al Dente Perfection: Start by bringing a medium-sized pot of salted water to a rolling boil over high heat. Once boiling, carefully add the fresh cheese ravioli. Stir gently to prevent sticking and cook according to the package directions, typically around 3 to 5 minutes, until the ravioli are tender but still firm to the bite (al dente). Keep an eye on the pasta to avoid overcooking, which can cause it to become mushy. Just before draining, scoop out ¼ cup of the pasta cooking water and set it aside—this starchy water will be used later to enhance your sauce’s texture and flavor. Finally, drain the ravioli thoroughly in a colander and set aside while you prepare the rest of the dish.
- Sauté Aromatic Shallots for Flavor Base: Place a large stainless steel skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat until it shimmers gently but doesn’t smoke, indicating it’s hot enough for sautéing. Add the thinly sliced shallot to the pan and cook for 2 to 3 minutes, stirring occasionally. The shallots should become translucent and fragrant without browning, as this will build a sweet, delicate foundation for your mushrooms.
- Caramelize Mushrooms for Deep Flavor: Add the thickly sliced cremini mushrooms to the skillet with the shallots. Spread the mushrooms out evenly in a single layer and let them cook undisturbed for 4 to 5 minutes. This allows them to develop a rich golden-brown crust, intensifying their natural umami flavor.After the initial sear, stir the mushrooms and continue cooking for an additional 3 minutes until they are fully caramelized and tender, releasing their earthy aroma.
- Build the Balsamic Mushroom Sauce: Reduce the heat to medium and add 2 tablespoons of unsalted butter to the pan. As the butter melts, stir in the smashed and minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook this mixture for 30 to 60 seconds, until the garlic becomes fragrant but not browned, which infuses the mushrooms with robust herbal notes. Next, pour in 2 tablespoons of balsamic vinegar and the reserved pasta water. Stir vigorously to deglaze the pan, scraping up any browned bits stuck to the bottom — these add concentrated flavor. Allow the liquid to simmer for 1 to 2 minutes until slightly reduced, then transfer the balsamic mushroom mixture to a plate and set aside.
- Prepare the Creamy Alfredo Roux: Keeping the skillet on medium heat, melt 2 tablespoons of unsalted butter until it foams gently. Sprinkle in 2 tablespoons of all-purpose flour and immediately whisk continuously to combine. Keep whisking as the mixture thickens and darkens slightly, forming a smooth roux without any lumps. This process typically takes 2 to 3 minutes and serves as the base to thicken your Alfredo sauce.
- Incorporate Milk for Silky Sauce: Slowly pour 1 cup of milk (preferably at room temperature or warmed to speed thickening) into the roux in a steady stream while whisking vigorously. Continue to whisk without pause, ensuring the sauce becomes smooth and begins to thicken. This gradual mixing prevents lumps and creates a velvety texture. Cook the sauce for about 4 to 6 minutes until it reaches your desired consistency, which should coat the back of a spoon.
- Finish Sauce with Parmesan and Seasoning: Once thickened, remove the skillet from heat and stir in ¼ to ⅓ cup of freshly grated Parmesan cheese. Mix until the cheese melts fully into the sauce, imparting a rich, nutty flavor. Taste the sauce, then season with ⅛ teaspoon each of salt and black pepper or adjust according to your preference. If the sauce feels too thick, gradually add a splash of milk while stirring to thin it to your desired consistency.
- Combine Pasta and Balsamic Mushrooms with Sauce: Return the skillet to low heat and gently fold the cooked cheese ravioli and the prepared balsamic mushroom mixture into the Alfredo sauce. Toss carefully to ensure the ravioli are fully coated with the creamy sauce and that the mushrooms are evenly distributed. Warm everything together for 1 to 2 minutes, allowing the flavors to meld and the ravioli to heat through without breaking.
- Serve and Garnish for Presentation: Transfer the finished ravioli Alfredo to serving plates or a large serving dish. For an extra touch of flavor and visual appeal, garnish with freshly chopped scallions, chives, parsley, or a sprinkle of crushed red pepper flakes for mild heat. Serve immediately while the dish is warm and creamy, ideally accompanied by a fresh green salad or steamed vegetables for a balanced meal.
Notes
- Use fresh cheese ravioli for the best texture and flavor; frozen ravioli can be substituted but may need extra cooking time.
- Reserve pasta water before draining; its starchiness helps create a silky, cohesive sauce.
- Don’t overcrowd the pan when sautéing mushrooms—cook them in a single layer to achieve caramelization.
- Adjust the thickness of the Alfredo sauce with additional milk if it becomes too thick during cooking.
- Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated cheese.
- Balsamic vinegar adds brightness and balances the creaminess; add gradually and taste as you go.
- For a dairy-free option, try substituting butter with olive oil and use a plant-based milk and cheese alternative.
