Beef Ravioli Stroganoff

Beef Ravioli Stroganoff

Servings: 4 Preparation: 20 Mins


  • 1 package (22 oz.) Celentano Beef Ravioli
  • 2 tablespoons unsalted butter
  • 2 shallots, peeled and sliced thin
  • 12 oz. cremini or white button mushrooms, sliced thin
  • ½ cup heavy cream
  • 4 oz. cream cheese, softened and cubed
  • 1½ teaspoon dried parsley
  • Salt and black pepper to taste


Bring a large pot of water to a boil and cook the ravioli according to the package instructions. Drain and set aside. In a large skillet, heat the butter over medium heat until melted and foamy. Add the shallots and cook for 4 minutes until caramelized. Add the mushrooms and cook another 5 minutes. Add the heavy cream, cream cheese, parsley, salt and black pepper while stirring to combine; cook stirring for 2 minutes until the sauce is thickened - if sauce is too thick thin it out with water. Add ravioli to sauce and toss gently to coat pasta in sauce. Divide among plates to serve.

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