I attempt to make a meatless meal each week. I also like to make at least one super quick, simple meal. This one is both, it’s also delicious!
When I made this meal, I was glad it was on the menu. I had been up since 2 am with Sophia after she had a seizure, and I was not in the mood for a long drawn out dinner. This one took maybe 20-25 minutes to prepare. It’s creamy, delicious, and you don’t miss the meat in this dish, thanks to the mushrooms. Also, while boiling my water, I like to sprinkle some basil in the water instead of salt, it gives a nice flavor to any pasta. I hope you enjoy it as much as we did!
1 24oz bag frozen ravioli
1 14.5oz jar alfredo (or homemade)
2 cups sliced mushrooms
1 tsp crushed garlic
1/2 tablespoon onion powder
1 tsp salt
1 tsp Italian seasoning
Splash of white cooking wine (optional)
1 tbsp olive oil
Cook ravioli according to package
Heat olive oil in skillet, and add crushed garlic. Let saute until well blended.
Add mushrooms to skillet and spices. Cook down until soft, and add white wine. Cook for 1-2 minutes.
Add alfredo, turn heat down, and stir for another 1-2 minutes.
Toss ravioli in the skillet and combine.
Serve with grated parmesan, and enjoy!