Our rich and savory mushroom ravioli are filled with flavor thanks to a winning combination of earthy portobellos, crimini mushrooms, nutty Parmesan, and ricotta cheese. Topped with velvety Alfredo sauce, this creamy and luxurious meal is served with a side of crisp green beans for a decadent meal any day of the week.
Portobello Mushroom Ravioli with Alfredo Cream Sauce
- 1 – 2 packages Mushroom Ravioli
- 1 – 2 packages Green Beans
For 2 Servings:
1A) Remove plastic from ravioli dish and place in a Suvie pan. Place ravioli in the Top Zone of Suvie.
2A) Before opening, gently tap green beans against the counter to break up any large pieces. Open green beans and add to a second Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper. Place green beans in Bottom Zone of Suvie.
For 4 Servings:
1B) Before opening, gently tap green beans against the counter to break up any large pieces. Open green beans into a bowl and toss with 2 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
2B) Remove the plastic from raviolis and place each in the middle of a Suvie pan and evenly distribute half the green beans around the outside. Repeat with second ravioli tray and remainder of green beans. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast 350°F at for 30 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast at 350°F for 30 minutes)
4) When cook is complete, divide raviolis and green beans between plates. Season to taste with salt and pepper.
Nutritional Information per serving (2-4 servings per recipe): Calories 610, Total Fat 35g, Total Carbohydrates 48g, Total Sodium 1050mg, Total Protein 20g.