Mushroom Ravioli Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 people
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Calories
561 kcal
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Course
Main Course
Mushroom Ravioli Sauce
Description
The sauce begins by browning sliced mushrooms in olive oil to develop a rich, caramelized flavor and prevent steaming. White wine is then added to deglaze the pan, reducing to concentrate its flavor before garlic and butter are cooked in the pan. Flour is whisked in to create a roux base, then half and half combined with chicken broth, Worcestershire sauce, and herbs including parsley, mustard powder, basil, sage, and thyme are added. The mixture simmers until thick and creamy. Finely grated Asiago and Parmesan cheeses melt into the sauce, adding smooth, sharp, and savory notes. This sauce is poured over freshly cooked ravioli, either refrigerated or frozen varieties, and finished with fresh parsley for a touch of color and freshness. The texture balances creamy sauce with tender ravioli and soft mushrooms.
This recipe offers guidance on ingredient choices such as dry white wines like Chardonnay or Pinot Grigio, using grated cheese from blocks for better melt and flavor, and tips on drying mushrooms thoroughly before cooking to enhance browning. Variations include substituting tortellini or fettuccine for ravioli. Proper storage and reheating suggestions help maintain the sauce quality, with freezing recommended for up to three months.
Ingredients
Sauce
- 1 ¼ cups half and half (half cream half milk)
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon parsley dried
- ½ teaspoon basil each, dried basil
- ½ teaspoon mustard powder each, dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
Mushrooms/Other
- 12 oz. mushrooms sliced/cleaned/dried
- 1-2 tablespoons olive oil
- ½ cup white wine or chicken broth. See notes, dry
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons flour
- ½ cup Asiago cheese finely grated from a block
- ½ cup Parmesan Cheese finely grated from a block.
- 20 oz. ravioli refrigerated or frozen
- parsley to garnish, fresh
Instructions
- Combine the sauce ingredients in a medium measuring cup with a spout. Set aside. Measure out remaining ingredients prior to beginning. Begin boiling pasta water once the mushrooms are nearly cooked.
- Heat olive oil in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to fry (vs. steam). Add a splash more of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.
- Add the white wine to the same skillet used to cook the mushrooms and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
- Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Stir in the flour and cook for 1-2 minutes, stirring continuously.
- Reduce heat to medium-low. Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
- Let the sauce simmer gently while you cook the ravioli according to package instructions, set a timer to avoid overcooking. Drain once cooked.
- Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.
- Add the cooked ravioli to a serving plate and spoon the sauce on top, or add the ravioli to the skillet and carefully stir to combine. Garnish with parsley and serve!
Notes
- Use dry white wines like Chardonnay or Pinot Grigio, or substitute chicken or beef broth if preferred.
- Grate Asiago and Parmesan cheeses from blocks for best melting and flavor quality.
- Ensure mushrooms are dry before cooking to achieve better browning and avoid steaming.
- Refrigerate sauce in an airtight container for up to 3 days or freeze for up to 3 months; reheat gently for best texture.
- The sauce pairs well with various ravioli types including Italian sausage, chicken & roasted garlic, shrimp, and lobster.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1052mg | 44% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 284mg | 28% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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