Beef Ravioli Stroganoff
Ingredients
- 1 package (22 oz.) Celentano Beef Ravioli
- 2 tablespoons unsalted butter
- 2 shallots, peeled and sliced thin
- 12 oz. cremini or white button mushrooms, sliced thin
- ½ cup heavy cream
- 4 oz. cream cheese, softened and cubed
- 1½ teaspoon dried parsley
- Salt and black pepper to taste
Directions
Bring a large pot of water to a boil and cook the ravioli according to the package instructions. Drain and set aside. In a large skillet, heat the butter over medium heat until melted and foamy. Add the shallots and cook for 4 minutes until caramelized. Add the mushrooms and cook another 5 minutes. Add the heavy cream, cream cheese, parsley, salt and black pepper while stirring to combine; cook stirring for 2 minutes until the sauce is thickened - if sauce is too thick thin it out with water. Add ravioli to sauce and toss gently to coat pasta in sauce. Divide among plates to serve.
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