CHICKEN & ROASTED GARLIC RAVIOLI ALFREDO SAUCE, MUSHROOM & BREADCRUMBS
INGREDIENTS
- 1 package Giovanni Rana Chicken & roasted garlic ravioli
- 40 g butter
- 700 g cremini mushrooms, sliced
- 280 g Alfredo sauce
- 30 g seasoned panko breadcrumbs
- Salt & pepper tt
- Fresh thyme, stemmed (optional)
- 2 tbsp garlic minced
START COOKING
In a large pan melt butter on medium heat.
Add garlic and mushrooms. Season with salt & pepper and sauté for 2-3 minutes until mushrooms are soft.
Fold in Alfredo sauce and cook until sauce starts simmering.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Top with breadcrumbs and thyme.
Add garlic and mushrooms. Season with salt & pepper and sauté for 2-3 minutes until mushrooms are soft.
Fold in Alfredo sauce and cook until sauce starts simmering.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Top with breadcrumbs and thyme.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Chicken & roasted garlic ravioli
- 40 g butter
- 700 g cremini mushrooms, sliced
- 280 g Alfredo sauce
- 30 g seasoned panko breadcrumbs
- - Salt & pepper tt
- - Fresh thyme, stemmed (optional)
- 2 tbsp garlic minced
START COOKING
In a large pan melt butter on medium heat.
Add garlic and mushrooms. Season with salt & pepper and sauté for 2-3 minutes until mushrooms are soft.
Fold in Alfredo sauce and cook until sauce starts simmering.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Top with breadcrumbs and thyme.
Add garlic and mushrooms. Season with salt & pepper and sauté for 2-3 minutes until mushrooms are soft.
Fold in Alfredo sauce and cook until sauce starts simmering.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Top with breadcrumbs and thyme.