Name: Truffle Alfredo Ravioli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1.1 pounds ravioli (with your favorite filling); 2 cups cremini mushrooms, sliced; 1 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp salt; 1 tsp coarsely ground black pepper; 1 tsp dried sage; 1 cup 20% fat cream (or heavy cream); 1 cup grated Parmesan cheese; 1 jar (1.7 oz / 50 g) black truffle slices; Chili flakes, for serving

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Introduction

Indulge in the luxurious flavors of Truffle Alfredo Ravioli, a creamy pasta dish elevated with earthy mushrooms and decadent black truffle slices. This recipe combines tender ravioli with a rich, garlicky sauce for a perfect comfort meal that’s surprisingly easy to prepare at home.

A round red pot filled with large, soft rounds of yellow ravioli pasta covered in a thick white creamy sauce with visible slices of light brown mushrooms scattered on top. The sauce is speckled with black pepper and red chili flakes, giving a textured look across the dish. The pasta is gently layered and partly submerged in the sauce, with some folds visible on the edges. The pot sits on a textured brown wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 pounds ravioli (with your favorite filling)
2 cups cremini mushrooms (sliced)
1 tbsp unsalted butter
4 garlic cloves (minced)
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp dried sage
1 cup 20% fat cream (or heavy cream)
1 cup grated Parmesan
1 jar (1.7 oz/50 g) black truffle slices
Chili flakes (for serving)

Instructions

Step 1: Prepare by bringing a large pot of salted water to a boil over high heat.
Step 2: Slice the cremini mushrooms and mince the garlic cloves.
Step 3: Heat a large skillet over high heat. Add the mushrooms and cook until they release moisture, then stir in butter and cook until mushrooms turn golden brown.
Step 4: Add garlic, salt, black pepper, and dried sage to the skillet. Cook for 1 minute until fragrant.
Step 5: Pour in the cream and reduce the heat to low. Stir in grated Parmesan and black truffle slices. Let the sauce simmer gently for 1-2 minutes.
Step 6: Meanwhile, cook the ravioli in the boiling water until al dente according to package instructions. Drain well.
Step 7: Toss the cooked ravioli with the truffle Alfredo sauce. Sprinkle with chili flakes to taste and serve immediately.

Tips & Variations

For extra richness, substitute heavy cream for 20% fat cream.
Use fresh sage leaves instead of dried for a more vibrant herb flavor.
Add a splash of white wine to the sauce after sautéing the mushrooms for added depth.
Try different stuffed ravioli such as mushroom or butternut squash for varied tastes.

Storage

Store any leftover Truffle Alfredo Ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce, stirring frequently to prevent sticking.

How to Serve

A large red cast iron pan placed on a white marbled surface is filled with several round ravioli pasta pieces, each layered flat and slightly overlapping. The ravioli are coated in a thick creamy white sauce with visible slices of light brown mushrooms and specks of black pepper and red chili flakes scattered throughout. A wooden spoon rests in the pan, partially lifting some ravioli to reveal the sauce underneath. The edges of the pan show light browning and use marks, adding texture and warmth to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just add a minute or two to the cooking time and cook until they float and are tender.

What can I substitute if I don’t have black truffle slices?

If black truffles aren’t available, try using truffle oil or finely grated fresh mushrooms to add an earthy flavor, although the taste won’t be as intense.