Ingredients
Units
Scale
- 1 lb fresh or frozen mushroom ravioli pasta (or ravioli of choice)
- 1 package (227 gr) of 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
Instructions
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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.
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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.
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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.
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Add ravioli to boiling water. Cook according to al-dente package directions. Follow this guide to know when they are done cooking.
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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.
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Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, for 1-2 minutes.
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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.
Notes
Sauce Tips
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