Thursday, June 30, 2016

Chef Rana Meets My Homemade Alfredo Sauce.

As much as I love to cook up Italian dishes, I am still "pasta making challenged".  Therefore, whenever I find a pasta product we can enjoy, I will match it up with one of my homemade sauces.  Have to keep it homemade, even if only semi, somehow.

The "Chef Rana" line includes a Mushroom Ravioli which has a creamier, less earthy tasting/smelling filling than others which have just a lot of chopped up mushrooms.  Someone disliking mushrooms will, more than likely, find this product more pleasing to their palette.  A typical sauce paired with mushrooms, and mushroom ravioli, is a browned butter sauce; but I'm not one for the typical.

While I try to keep half n' half in the fridge, sometimes there is just enough left to add to scrambling eggs, or use as a coffee creamer.  Thankfully, when I reached inside for the grated cheese (not that sits on the shelf in a green can stuff!), I noticed the almost empty half n' half container.  The light bulb shines brightly...why not make a homemade Alfredo sauce, but add the pasta to the pan to coat, instead of spooning over???  Sure, why not!?!

Mushroom Ravioli with Homemade Alfredo Sauce

1 Tbsp. butter
1 small onion, diced
1 tsp. minced garlic
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 package (18 oz.) Chef Rana Mushroom Ravioli
2 Tbsp. grated cheese
1 cup half n' half
parsley for garnish


In a deep, 12 inch skillet, over medium heat, sauté the onion, garlic, black pepper and nutmeg in butter.  At the same time, cook ravioli according to package directions; it will be ready when needed to add to the sauce.

Increase skillet temperature to medium-high; sprinkle cheese over onions; add half n' half, stir and bring to a boil for three minutes.  Add the cooked ravioli, toss gently to coat; remove from heat and serve with a garnish of sprinkled parsley.

Chef Rana Ravioli - soft pillows of pasta stuffed with filling

Makes 4 servings.

Mary Cokenour

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