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Mushroom Ravioli with Bacon & Butter Sauce

Mushroom Ravioli with Bacon & Butter Sauce

Mushrooms and bacon in a creamy sauce… need we say more? Try this heartwarming ravioli dish tonight, and delight the whole family.


What you’ll need

  • 1 pkg (500 g) Olivieri Mushroom Lovers Ravioli
  • 2 tbsp (30 mL) sodium-reduced beef broth
  • 2 tbsp (30 mL) 35% whipping cream
  • 1 cup (250 mL) butter, cubed
  • 1/2 cup (125 mL) peas, thawed
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp (30 mL) lemon juice
  • 1/3 cup (75 mL) shaved Parmesan cheese
  • 2 tbsp (30 mL) finely chopped fresh chives

  • PREPARE ravioli according to package directions.
  • COMBINE broth and cream in skillet set over medium heat; bring to boil. Cook for 5 to 8 minutes or until thickened. Reduce heat to low. Remove pan from heat; slowly whisk in butter, returning to stovetop as needed, until butter melts and sauce is thickened.
  • STIR peas, bacon and lemon juice into sauce.
  • POUR sauce over ravioli in serving dish. Garnish with Parmesan and chives.

Tip: For even more mushroom flavour, sauté mushroom slices and serve as garnish.

Products used in This Recipe

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