Ravioli with Mushrooms and Asparagus
Ingredients
- 1 (25-oz) pkg frozen cheese ravioli
- ¼ cup butter
- 1 (16-oz) pkg whole mushrooms, sliced
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper
- 1 Tbsp all-purpose flour
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- 1 lb asparagus, trimmed
- ½ cup shredded Parmesan cheese
Instructions
- Cook ravioli according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms, garlic, and red pepper. Cook, stirring occasionally, until mushrooms are browned and tender.
- Add flour to mushroom mixture; cook, stirring constantly, 2 minutes. Add wine and lemon juice; cook until reduced by half. Stir in ½ cup (or more) pasta water as needed.
- Steam asparagus in a steamer basket over simmering water 2 to 3 minutes or until crisp-tender. Keep warm.
- Stir ravioli into mushroom mixture; cook 2 minutes. Season with salt and pepper to taste. Sprinkle with cheese. Serve with asparagus.
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