- 1 lb fresh or frozen cheese tortellini pasta (or tortellini of choice)
- 1 package (227 gr) mushrooms of choice, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 1/2 cups heavy cream
- 1/2 cup white wine (or chicken broth)
- 1 1/2 cups Parmigiano cheese (parmesan cheese), plus more for topping
- 1 teaspoon fresh thyme
- Salt and Pepper to taste
Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
- Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add diced shallots and cook until fragrant about 1 minute. Add mushrooms and cook for about 8 minutes until golden brown and tender. Add garlic and white wine and cook an additional 30 seconds until fragrant.
Add heavy cream, and herbs, and whisk until combined. When bubbles form reduce the heat to low and add a bit of pepper to taste. Whisk again.
Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of the Parmigiano and stir to combine. Turn the heat off.
Add ravioli to boiling water. Cook according to al-dente package directions. Follow this guide to know when they are done cooking.
Once ravioli, reserve ½ cup of their cooking liquid. Drain the ravioli and add to the pan with the mushroom cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water.
Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, for 1-2 minutes.
Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese.
Use Real Parmigiano Cheese
- There are many times when you can cut corners on a recipe by buying a cheaper product or using something frozen instead of fresh. I'm all about saving time and money when possible, but not compromising on flavor! When it comes to freshly grated cheese I recommend buying the block and grating it yourself. The added ingredients to preserve the pre-grated cheese will make your sauce clumpy, dry, and even rubbery. Read Why you Should Grate your Own Cheese.
- The sauce will seem a little runny at first. It thickens a bit as it gets tossed in the pan with the hot pasta.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: mushroom ravioli, Italian recipe, cream sauce, mushroom ravioli sauce, creamy mushroom ravioli sauce, parmigiano cheese, main meal