Mushroom Ravioli Cream Sauce Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 -6 servings
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Calories
884 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Ravioli Cream Sauce Recipe
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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.
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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
- .
- 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 Information
Show Details
Calories
884kcal
(44%)
Carbohydrates
54g
(18%)
Protein
35g
(70%)
Fat
59g
(91%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
188mg
(63%)
Sodium
1331mg
(55%)
Potassium
341mg
(10%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1629IU
(33%)
Vitamin C
4mg
(4%)
Calcium
536mg
(54%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 54g | 18% |
| Protein | 35g | 70% |
| Fat | 59g | 91% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 188mg | 63% |
| Sodium | 1331mg | 55% |
| Potassium | 341mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1629IU | 33% |
| Vitamin C | 4mg | 4% |
| Calcium | 536mg | 54% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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