Mushroom Ravioli Cream Sauce Recipe
Mushroom Ravioli with Cream Sauce Recipe is a creamy, savory, smooth comfort meal that comes together in under 20 minutes! The sauce includes cream, Parmigiano cheese, garlic and shallots, a touch of fresh herbs, and mushrooms to create a perfectly cozy pasta dish.
Servings: 4 -6 servings
Ingredients
- 1 pound fresh or frozen mushroom ravioli pasta or ravioli of choice
- 1 package mushrooms of choice 227 gr, sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 shallot diced
- 1 ½ 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
Instructions
- 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.
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.
Nutrition
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
