Beef Ravioli Stroganoff

Beef Ravioli Stroganoff

Servings: 4   |   Preparation: 20 Mins


  • 1 pkg. 22 oz. Celentano Beef Ravioli
  • 2 Tbsp. Unsalted Butter
  • 2 Shallots, peeled and sliced thin
  • 12 oz. Cremini or White button mushrooms, sliced thin
  • ¼ cup Water
  • ½ cup Heavy Cream
  • ½ cup (4 ounces) Cream Cheese, softened and cubed
  • 1½ tsp. 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 directions. Drain and set aside. In a large skillet heat butter until melted and foamy. Add the shallots and heat till caramelized – about 4 minutes. Add the mushrooms and cook another 5 minutes. Add the heavy cream, cream cheese and parsley while stirring to combine. Cook down and thicken while stirring frequently another 2 minutes. Add Ravioli to sauce and toss gently to coat pasta in sauce. Season with salt and black pepper to taste. Divide into bowls and serve immediately.