Recipe: Mushroom Ravioli with Rosemary Cream Sauce

Mushroom Ravioli is one of my favorite meals. I will try any one's mushroom ravioli once. So I decided to try to make one for myself. I couldn't find a recipe that I really liked, so I decided to try to make one for myself. Luckily, it turned out really good!

I hope you enjoy it as much as I did!!


2 Packages Buitoni Wild Mushroom Agnolotti (Ravioli)
2 Cloves Elephant Garlic (minced)
3T. Butter
2 Cloves Elephant Garlic (minced)
1/2 t. Dried Rosemary(minced)
1 t. Fresh Ground Pepper
1 1/2 c. Heavy Whipping Cream
1 c. Pecorino Romano Cheese (freshly grated)
1/2 c. DiGiorno Shredded Three Cheese blend

Cook mushroom ravioli according to package directions.

In a medium sauce pan, over medium heat, melt the butter. Once melted, add in the garlic, rosemary, and pepper. Let the garlic, pepper, and rosemary cook for 5 minutes stirring occasionally. You do not want to brown the garlic.

Add heavy whipping cream and turn up heat to medium-high, and cook for 3 minutes until slightly thicker. Stir in cheeses and cook until melted.

Toss with pasta.

You can also saute some mushrooms with a little bit of garlic and butter to add to the recipe.