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Quick Notes: My dudes…. this alfredo sauce is so damn good. I don’t know why I waited so long. It’s definitely richer. If you’re not a fan of mushrooms you could definitely use a cheese ravioli, but you’re going to have to find a way to break up the richness or it’s going to be overwhelming. I used fresh store-bought ravioli for these mushroom ravioli with Asiago Alfredo because it’s an easy corner to cut, but you could definitely make your own if you have hours of time burning a hole in your pocket.
Ingredients
- 2 10 oz bags mushroom ravioli (fresh or frozen, prepared by package instructions)
- 2 cups heavy whipping cream
- 2 tablespoons sundried tomato oil (I just used the oil already in my sundried tomato jar, but you can purchase this)
- 2 tablespoons butter
- 1 tablespoon minced garlic
- diced red peppers or tomato for topping (optional, but it really breaks up the richness)
- salt and pepper to taste
Instructions
- Prepare the ravioli based on package directions. Let it sit for a minute to drain any water that may have made it inside your pasta.Â
- In a large saucepan over medium-high heat, add your butter and your sundried tomato oil. Let it cook together until the butter melts and begins to simmer.
- Add in your garlic, and cook in the butter stirring frequently for about 2-3 minutes. Your kitchen should be smelling dank AF right now. Please stop yourself from sampling the ravioli you ravenous beast.Â
- Pour in your heavy whipping cream and wait impatiently for it to come to temperature at a mother-fuckin snail's pace.Â
- Once your cream starts to bubble, start to slowly whisk in your cheese just a bit at a time. Now, I've been very generous with the cheese portion here, but feel free to measure with your heart. Like... alfredo isn't an exact science. Â
- Keep whisking until the cheese is all melted and remove the sauce from the heat. Allow it to stand for 2-3 minutes as t will continue to thicken.Â
- Toss some pasta on a plate, put some sauce, more cheese, and whatever diced implement you've chosen and you're good to go!
If you like this, check out one of my personal favorites, Sausage Cavatappi with Sun-dried Tomato Alfredo.
