Portabella Fontina Ravioli with Mushroom Cream Sauce


  • 1 package Nuovo Portabella Fontina ravioli
  • 1/3 cup crimini mushrooms, chopped
  • 1 cup heavy cream
  • 1/4 cup butter
  • 1 tablespoon flour
  • 1 cup grated Asiago Fresca
  • either 2/3 c fresh asparagus, cut into 1/2″ pieces or 2 cups fresh baby spinach


  1.  Prepare ravioli according to package directions; drain and set aside.
  2. In a saucepan, melt the quarter cup of butter over medium heat. Add mushrooms and sauté until softened.  Add the flour, stirring occasionally, for two minutes.
  3. Add the cream and cook, stirring frequently until mixture begins to thicken. Stir in the cheese and cook for two more minutes until heated through and slightly thickened.
  4. Add the asparagus and cook for two (for spinach) or three (for asparagus) minutes .
  5. Toss the cooked ravioli in the sauce to combine. Serve immediately with grated Parmigiano, if desired.