The Soup Fairy Cooks!

Mushrooms & Ravioli Alfredo

Hey, folks. This is creamy perfect comfort food for me. It's also ridiculously easy. This works as well with fresh pasta as with frozen, and it's lovely with tortellini, too.

Prep: 5 minutes
Cook: 10 minutes
Servings: 4

Ingredients

• 1 family-size package frozen ravioli


• 4 tablespoons butter, divided


• 1 lb mushrooms, sliced


• 3 garlic cloves, chopped roughly


• 1 cup frozen peas


• 2 tablespoons flour


• 1/2 cup heavy cream


• salt & pepper to taste


• 1/4 cup grated Parmesan

Directions

Cook pasta according to package directions. Drain and keep warm.

Meanwhile, melt 2 tablespoons butter over medium heat in a large heavy-bottomed saucepan. Sauté mushrooms in melted butter for a few minutes. Add garlic and continue to sauté until mushrooms are golden. Add peas and stir for a couple of minutes until peas are softened. Remove sautéed veggies from pan.

Melt remaining butter in same saucepan. Whisk flour into butter, a little at a time, until smooth and golden and bubbling. Add cream, in very small amounts at first, whisking all the time. Add salt and pepper and continue whisking and tasting until the sauce is thick and creamy and tasty! Stir in Parmesan, then return vegetables to the pan and stir until well-mixed. Toss with pasta and serve.