Cream Sauce for Mushroom Ravioli
Mushroom ravioli with cream sauce is a creamy and savory comfort meal that comes together in under 20 minutes! The sauce includes cream, Parmigiano cheese, garlic, shallots, a touch of fresh herbs, and mushrooms to create a perfectly cozy pasta dish.
Servings: 4 -6 servings
Ingredients
- 1 package mushrooms of choice 227 gr, sliced
- 1 tablespoon olive oil or butter if you prefer
- 2 cloves garlic minced
- 1 shallot diced
- 1½ cups heavy cream
- ½ cup white wine or chicken broth
- 1 ½ cups Parmigiano cheese Parmesan cheese, plus more for topping
- 1 teaspoon fresh thyme
- salt and pepper to taste
- 1 pound fresh or frozen mushroom ravioli or ravioli of choice
Instructions
- Bring a large pot of water to a boil (4 quarts) and add 2 tablespoons of salt.
- Place a pan over medium heat, and add extra virgin olive oil. Add diced shallots and cook until fragrant; about 1 minute. Add mushrooms and cook for about 8 minutes, or until golden brown and tender.
- Add garlic and white wine and cook an additional 30 seconds, or 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 to al dente according to package directions. (For more tips, follow my guide to cooking ravioli to know when they are done cooking.)
- Once the ravioli is finished, reserve ½ cup of the 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, about 1-2 minutes.
- Remove the pan from the heat and add the remaining Parmigiano cheese, and stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese. Enjoy!
Notes
- The sauce will seem a little runny at first. It thickens a bit as it gets tossed in the pan with the hot pasta.
- You can often 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. Here's more about why you should grate your own cheese.
Nutrition
Serving: 1serving | Calories: 884kcal | Carbohydrates: 54g | Protein: 35g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 188mg | Sodium: 1331mg | Potassium: 341mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1629IU | Vitamin C: 4mg | Calcium: 536mg | Iron: 13mg
