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Nutrition Facts
Serving Size 320 g
(Approx. 4 Servings)
Amount Per Serving
Calories 640 Calories From Fat 370
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 1660 mg 69%
Total Carbohydrate 54 g 18%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 21 g
Vitamin A 4% Iron 2%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mushroom Ravioli Alfredo with Bacon
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

6 Oz bacon, or about 6 slices chopped
3 Tbsp Central Market Lemon Infused Extra Virgin Olive Oil
8 Oz whole baby bella mushrooms (crimini), thinly sliced
14 1/2 Oz Cucina di Vito Organic Creamy Alfredo Sauce
3/4 cup(s) milk
1 Tsp fresh lemon, zest only
24 Oz H-E-B Porcini Mushroom Raviolini
1 Oz fresh arugula leaves
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Heat a large pot of water over medium high to cook pasta.
Meanwhile, heat a skillet over medium high. Add bacon and cook until lightly crispy, remove from pan. Drain all but 1 tablespoon of bacon drippings.
Add lemon oil and mushrooms to pan. Cook until mushrooms are nicely browned, add bacon back in.
Turn heat down to low and add Alfredo sauce, milk and lemon zest, bring to a simmer, remove from heat.
Add pasta to boiling water, stir and cook for 3 to 4 minutes, drain.
Add pasta to skillet with sauce and toss to coat. Tear fresh arugula leaves and scatter over pasta just before serving.
Chef's Note: Finish with freshly grated Parmesan cheese if desired.


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