Cream Sauce for Mushroom Ravioli
This Mushroom Ravioli Sauce combines golden-browned mushrooms, garlic, shallots, white wine, heavy cream, and Parmigiano Reggiano for a rich, silky sauce that coats every bite of ravioli. The mushrooms develop deep savory flavor in the skillet before the cream and cheese turn the pan juices into a smooth mushroom cream sauce. Ready in 30 minutes, this is an easy sauce for mushroom ravioli that also works with cheese ravioli or other stuffed pasta.
Servings: 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
- Let the mushrooms brown before stirring so they develop deeper flavor instead of steaming in their own moisture.
- Use freshly grated Parmigiano Reggiano because it melts more smoothly into the sauce than pre-grated cheese. Here's more about why you should grate your own cheese.
- Reduce the white wine before adding the cream to concentrate its flavor and cook off excess liquid.
- Keep the sauce slightly loose before adding the ravioli because the pasta and Parmigiano will thicken it as you toss everything together.
- Reserve pasta water before draining the ravioli so you can loosen the sauce and help it cling to the pasta.
Nutrition
Calories: 590kcal | Carbohydrates: 36g | Protein: 23g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 125mg | Sodium: 887mg | Potassium: 228mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1086IU | Vitamin C: 2mg | Calcium: 357mg | Iron: 9mg
