Toasted Beef Ravioli with Alfredo and Baby Bellas Dip
While it's traditional to serve toasted ravioli with marinara, whipping up this Alfredo and mushroom dip is easy and one more delicious way to enjoy. And it's super simple too, since this recipe starts with your favorite prepared Alfredo sauce.
1 package Louisa Toasted Beef Ravioli
2 cups Alfredo sauce
8 oz. baby bellas, sliced
2 garlic cloves, shaved
1 tbsp. fresh thyme, stemmed
½ stick butter
1 tbsp. Extra virgin olive oil
Salt and pepper, to taste
Parmesan cheese, freshly grated
Prepare toasted ravioli according to package directions.
Melt butter in a large skillet over medium-low heat.
Add mushrooms garlic and thyme. Season with salt & pepper and sauté for 3-4 minutes.
Add Alfredo sauce to pan and bring to a simmer.
Plate toasted ravioli and top with grated Parmesan. Serve dip alongside.