Ravioli With A Wild Mushroom Creamy Alfredo Sauce - cooking recipe

Ingredients

1 tablespoon butter
1 -2 cup wild mushroom, sliced (baby bella, shiitake and crimini)
1 -2 shallot, chopped
1/2 - 1 teaspoon garlic, minced
1/2 teaspoon dried tarragon
1/3 cup dry white wine
1 cup heavy cream
1 (9 ounce) container alfredo sauce (refrigerated, optional, see my note in the directions)
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
2 -3 chicken breasts, cooked and shredded (to equal 1 1/2 c of chicken)
1 (11 ounce) package four cheese ravioli (refrigerated)
fresh grated parmesan cheese (to garnish)

Preparation

Melt butter in a large skillet and cook until golden.
Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
Add the shallots and garlic; saute for 5 more minutes.
Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
Simmer until heated through and then gently stir in the chicken and white pepper.
Cook for 5 minutes; taste and adjust spices.
Simmer over low heat while cooking the ravioli.
Cook the ravioli according to the package directions; drain well and transfer to either a serving dish or you can go ahead and plate the ravioli.
Pour sauce over the top of the ravioli.
Garnish with freshly grated parmesan before serving.
Note: Although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of white wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.