Dinner for 3

Mushroom Ravioli Alfredo

Name: Mushroom Ravioli Alfredo
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 9 oz fresh cheese ravioli; 8 oz cremini mushrooms; 2 tbsp olive oil; 1 shallot; 2 tbsp unsalted butter; 1 1/2 cloves garlic; 1/2 tsp dried thyme; 1/4 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp balsamic vinegar; 2 tbsp unsalted butter; 2 tbsp flour; 1 cup milk plus extra to thin the sauce; 2/7 cup freshly grated parmesan cheese; salt and pepper (optional)

Cheese ravioli joins browned mushrooms and a creamy balsamic Parmesan sauce for a warm, filling pasta dinner.

Typical price

$10.41for 4 servings

$2.60 per serving$10.41 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: peasandcrayons.com

30 minstart to table
Mediumdifficulty
3servings (the source says 4, which counts pieces)
$$typical cost tier

American Vegetarian Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Pasta$0.10/oz typical	9 oz	$0.90Typical price
Mushrooms$0.40/oz typical	8 oz	$3.20Typical price
Leeks and shallots$3.49/lb typical	0.15 lb	$0.54Typical price
Butter$0.40/oz typical	2 oz	$0.80Typical price
Garlic$0.75 each typical	0.25	$0.11Typical price
Parmesan$0.55/oz typical	1 oz	$0.56Typical price
Total for the servings shown		$7.81

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepperVinegarFlourRelish, dressings, steak sauce

Not included in the cost.

Ingredients

9 oz fresh cheese ravioli
8 oz cremini mushrooms
2 tbsp olive oil
1 shallot
2 tbsp unsalted butter
1 1/2 cloves garlic
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp unsalted butter
2 tbsp flour
1 cup milk plus extra to thin the sauce
2/7 cup freshly grated parmesan cheese
salt and pepper (optional)

Steps

Bring a large pot of salted water to a boil and cook the ravioli until tender, about 4 minutes.
Heat the olive oil in a 12-inch skillet over medium heat, then cook the mushrooms and shallot for 6 minutes.
Add 2 tablespoons butter, garlic, thyme, oregano, salt, and pepper, and cook for 2 minutes.
Stir in the balsamic vinegar, then transfer the mushroom mixture to a bowl.
Melt the remaining 2 tablespoons butter in the skillet, whisk in the flour, and cook for 1 minute.
Gradually whisk in the milk and simmer for 3 minutes, thinning with extra milk if needed.
Stir in the Parmesan and ravioli, then fold in the mushrooms and heat for 1 minute.