Portobello & Cheese Ravioli in a Mushroom Alfredo Sauce

Cook Time | 30
Serves | 4


1 pack of MANINI’S gluten free Portobello & Cheese Ravioli

2 tbsp Manini’s Multi-Purpose flour

10 cremini mushrooms, trimmed

½ Onion chopped

4 garlic cloves

4 tbsp butter

1 cup heavy cream

¾ cup parmesan cheese

Salt & pepper


  1. Place Portobello & Cheese Ravioli in boiling salted water, cook for 4 minutes.
  2. Drain & set aside.
  3. Use a food processor or blender to puree mushrooms, garlic and onions.
  4. Melt 2 tablespoons of butter in a saucepan over medium heat.
  5. Stir in and cook the mushroom paste in the melted butter until smooth.
  6. Melt 2 more tablespoons of butter in a separate saucepan over medium. Slowly mix flour into melted butter, stirring continuously.
  7. Slowly whisk in heavy cream into the flour and butter mixture, cook and stir until sauce is thick, about 4-5 minutes.
  8. Whisk mushroom and onion mixture into sauce and cook for an additional 10 minutes.
  9. Stir cheese into existing sauce and cook until the cheese is fully melted.
  10. Season with salt and pepper to taste.
  11. Plate Ravioli and spoon sauce over pasta, serve & enjoy