Ravioli in Alfredo Sauce
I had a family size bag of ravioli in the freezer that was forgotten for a minute. I forgot to thaw anything for dinner. Go me. Story of my freakin life. We needed a change from marinara. I whipped this together in the time it took the hubs to take the grandkids home, about 30 minutes. As my granddaughter says,”it was deeewishus”! This isn’t authentic by any stretch but it was really good. Also, there’s none left lol
Ravioli in Alfredo Sauce
I had a family size bag of ravioli in the freezer that was forgotten for a minute. I forgot to thaw anything for dinner. Go me. Story of my freakin life. We needed a change from marinara. I whipped this together in the time it took the hubs to take the grandkids home, about 30 minutes. As my granddaughter says,”it was deeewishus”! This isn’t authentic by any stretch but it was really good. Also, there’s none left lol
Cooking Instructions
- 1
In a large skillet, add olive oil and butter, about a tbsp, and sauté the white part of the scallions and garlic on medium Add wine and allow it to reduce a little.
- 2
Fill a large pot with water and boil the ravioli until desired tenderness. Drain. Be sure to salt the water well.
- 3
Add cream to wine reduction. Add your seasonings and whisk. Heat to nearly boiling. Add the grated parm and whisk it in until melted. Start adding the shredded cheese a little at a time, stirring between additions.
- 4
Add your boiled ravioli to the sauce, making sure they’re all submerged in the sauce. I added bacon bits and scallion tops over all of it. I served it with garlic bread and a nice green salad.
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