Description
This delightful Ravioli with Mushroom Cream Sauce features tender mushroom ravioli cooked to perfection and coated in a rich, creamy mushroom sauce infused with garlic and Italian herbs. It’s an elegant yet easy-to-make dish perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 18 ounces mushroom ravioli
Sauce
- 8 ounces mushrooms, sliced
- 3 whole garlic cloves, peeled OR 1 tablespoon minced garlic
- 3 tablespoons butter
- 2 cups low sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon Italian herb blend seasoning or Herbs de Provence
- ½-1 teaspoon salt, to taste
- ½ teaspoon freshly cracked black pepper (reduce to ¼ teaspoon if using ground black pepper)
Optional Garnish
- Freshly grated parmesan cheese
- Parsley or thyme
- Freshly cracked black pepper
Instructions
- Cook the ravioli: Fill a large pot with 4 inches of water and bring it to a boil. Add the mushroom ravioli and boil for 3 minutes until tender. Drain and immediately blanch under cold running water to stop cooking. Optionally, toss the ravioli with 1 teaspoon olive oil to prevent sticking.
- Sauté mushrooms and garlic: In a large skillet, melt 3 tablespoons butter over medium-high heat. Add garlic cloves or minced garlic and sliced mushrooms. Sauté for 3 to 4 minutes until the mushrooms are tender and the garlic is fragrant.
- Make the cream sauce: Stir in 2 cups broth, bring the mixture to a simmer, then add 1 cup heavy cream. Continue simmering for 5 to 7 minutes until the sauce reduces by half and becomes creamy.
- Season the sauce: Stir in 1 teaspoon Italian herb blend, ½ to 1 teaspoon salt to taste, and ½ teaspoon freshly cracked black pepper. Taste and adjust seasoning if needed.
- Combine ravioli with sauce: Gently fold the cooked ravioli into the mushroom cream sauce to evenly coat each piece.
- Serve and garnish: Serve immediately, optionally garnished with freshly grated parmesan cheese, chopped parsley or thyme, and a sprinkle of freshly cracked black pepper for extra flavor.
Notes
- You can substitute the mushroom ravioli with any favorite variety such as sausage, cheese, or spinach ravioli.
- To keep ravioli from sticking after boiling, tossing them with a little olive oil works well.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If fresh herbs aren’t available, dried Italian herb blend or Herbs de Provence provide great flavor.
- Adjust salt and pepper according to your taste preference, especially if adding parmesan garnish which can be salty.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
