Truffle & Mushroom Ravioli

You open your fridge and find yourself staring blankly for a minute, maybe two, until it hits you; there is nothing! That defrosted chicken that you could have sworn was in the back of the shelf is no longer there. You frantically open the freezer and “Hallelujah,” frozen truffle ravioli is staring at you in the face. Oh, the possibilities you have and here is one that is just so simple and delicious. Dinner is “Oh so DONE!” Phew…..

• 1 package of prepared truffle ravioli
• 1/4 cup low-fat half & half
• ½ cup white wine or cooking broth
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 shallots chopped
• 1 lb. cleaned and sliced baby portabella mushrooms
• 1/4 cup grated parmesan cheese + more for sprinkling
• chopped parsley for garnish
• Ground pepper


1.) Cook pasta according to directions (al dente) in salted water and drain. Put aside.
2.) Heat oil in large skillet. Add shallot and cook until tender for about 2 minutes. Add in garlic and mushrooms cook for 2-3 more minutes until just starting to brown.


3.) Pour in half & half and broth in the cream. Bring to a boil and add in parm chesse and ground pepper; stir until sauce is well blended for a couple more minutes and reduced to the thickness of a tomato sauce.
4.) Transfer your drained pasta to the sauce pan
5.) Immediately sprinkle with more grated cheese and fresh parsley.

6.) Serve with a nice glass of white wine and ENJOY!!

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit