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Angel's Ravioli Alfredo with Mushrooms

Angel E. Dixon

"Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!"
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30 m servings 516 cals
Original recipe yields 6 servings


  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
  2. Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
  3. In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

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Read all reviews 50
  1. 64 Ratings

Most helpful positive review

Unbelievably quick and easy. I didn't have time to make my own Alfredo sauce, so I used one by Bertolli (Alfredo with Aged Parmesan). Wow, it was so good! I don't think I'll bother making it mys...

Most helpful critical review

This as good. We used a smaller package of cheese and spinach ravioli. Increased the parm to 1/3 cup. Also, added some sauted spinach. Will make again with these changes.

Most helpful
Most positive
Least positive

Unbelievably quick and easy. I didn't have time to make my own Alfredo sauce, so I used one by Bertolli (Alfredo with Aged Parmesan). Wow, it was so good! I don't think I'll bother making it mys...

I used a 16oz jar of Classico Roasted Garlic Alfredo sauce and added chopped fresh broccoli with the mushrooms. Also, I accidentally bought cheese tortellini instead of ravioli - nice change. ...

So, yummy and easy. I used Italian Brown mushrooms, Classico Sundried Tomoto Alfred (in a jar) and Mushroom tortelli. Everyone raved! They thought it was all made from scratch. Thanks

I use to pay $17 for this dish at the restaurant. Now Thanx to you all, I can cook it just the same but better than the restaurant at home for less

I did everything the recipe said but I added chicken and artichoke hearts. My boyfriend always says "it's not a meal without meat" so I went ahead and added chicken. I will use this recipe aga...

This was a great weeknight meal. I did add one chopped cooked chicken breast to the mushrooms and added an onion as well. This came together effortlessly. Thanks Angel!

Very good! I used canned mushrooms and added a pinch of nutmeg (a la Rachael Ray).

I was hesitant to make this at first, but I'm glad I did! I did however, make 2 pots of it. One with mushrooms and one without. Everyone in my family loved it and was begging to eat the lefto...

Good and simple. I prepared this recipe as directed. I think it needs more mushrooms. Next time I'll double the mushrooms but leave everything else the same. Thanks Angel