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KYOKU Knives

35 Minute Easy Ravioli Dinner

FourĀ cheese ravioliĀ topped with creamy asparagus and mushrooms. It's an easy pasta dinner recipe for any occasion!

Course Main Course
Servings 4


  • 20 oz fresh four-cheese ravioli
  • 3 tbsp olive oil divided
  • 1/2 lb baby bella mushrooms trimmed and quartered
  • 1/2 lb white mushrooms trimmed and quartered
  • 1 lb asparagus trimmed and sliced thin
  • 2 shallots finely chopped
  • 1/2 cup white cooking wine
  • 2/3 cup sour cream
  • 3 tbsp chives chopped
  • salt and pepper to taste


  1. Cook ravioli according to package directions.

  2. Using a large skillet, heat 1.5 tbsp of olive oil over medium-high heat. Cook mushrooms for about 5 minutes, stirring and flipping occasionally. Set aside.

  3. Add asparagus to the skillet and remaining olive oil. Toss for about 3 minutes or until tender. Set aside with mushrooms.

  4. Reduce heat to medium. Season the shallots and add them to the skillet. Stir for about 3 minutes or until translucent.

  5. Add wine and simmer for 2 minutes. Stir in sour cream and toss with vegetables.

  6. Spoon mixture on top of the ravioli and garnish with chives. Enjoy!