Ingredients
12 oz package Alfresco Pasta’s Maine Lobster & Sweet Corn ravioli
1 tablespoon vegetable oil
1 pound oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
6 oz frozen peas
3 oz (3/4 container) Roasted Garlic Basil butter, divided
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper & kosher salt

  1. Cook pasta according to package directions.

  2. Heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms to skillet in a single layer. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add 2 Tablespoons butter and frozen peas. Sauté until any liquid is evaporated, about 1 minute. Season with salt, then transfer to a plate.

  3. Meanwhile, make the garlic butter sauce. Heat heavy cream over low-medium heat in a deep sauté pan. Add ½ container of Roasted Garlic Basil (approx. 4 T) butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with black pepper.

  4. Stir ravioli into sauce and serve topped with mushrooms, peas, and extra parmesan.