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Cheese

Ravioli with Rosemary Butter and Mushrooms

Cheese-stuffed pasta, buttery mushrooms, and earthy fresh rosemary are a trio made in comfort-food heaven.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
520 calories per serving

Ingredients

> 1 (25 oz) bag frozen cheese ravioli
> 1 (8 oz) pkg baby bella mushrooms
> 6 tbsp butter
> 2 sprigs fresh rosemary
> 1/4 cup grated Asiago cheese

Steps

1
Bring a large pot of water to a boil on high. Cook the ravioli according to package directions. Meanwhile, quarter the baby bellas.
2
In a 12-inch skillet, heat the butter on medium until melted. Add mushrooms, rosemary, and ¼ cup water. Season with salt and pepper. Cover and cook 10 min., until mushrooms are tender, stirring occasionally. Remove from heat.
3
Discard rosemary sprigs. Toss cooked ravioli with mushroom mixture until well coated. Add the asiago and gently stir to combine.

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