Ravioli with Mushroom Cream Sauce
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
659 kcal
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Course
Main Course
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Cuisine
Italian
Ravioli with Mushroom Cream Sauce
Description
Ravioli with Mushroom Cream Sauce starts with cooking mushroom ravioli until tender and immediately rinsing them in cold water to prevent sticking. The sauce is prepared by sautéing fresh sliced mushrooms and garlic in butter until fragrant and tender. Then, chicken broth is added and simmered, followed by heavy cream, which is reduced until the sauce thickens and becomes creamy. Italian seasoning adds herbal depth, balanced with salt and pepper.
The final step is gently folding the cooked ravioli into the sauce, allowing the flavors to meld. Garnishes like freshly grated parmesan cheese, parsley, or thyme can be added to enhance both taste and presentation. The resulting dish has a creamy, silky sauce with tender pasta filled with mushrooms, making it both flavorful and satisfying.
This dish works well for a comforting meal and pairs with simple sides or salads, suited for those who enjoy mushroom-flavored pasta in a creamy sauce. The recipe allows flexibility in ravioli choice, as noted in the tips.
For substitutions, various types of ravioli such as sausage, cheese, or spinach can be used instead of mushroom ravioli, offering versatility. The optional addition of olive oil to the drained ravioli prevents sticking if there is a delay before serving.
Ingredients
- 18 ounces mushroom ravioli see note
- 8 ounces mushrooms sliced
- 3 garlic peeled OR 1 tablespoon minced garlic, whole cloves
- 3 tablespoons butter
- 2 cups chicken broth low sodium or vegetable broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning or Herbs de Provence, herb blend
- ½-1 teaspoon salt to taste
- 1/2 teaspoon black pepper reduce to 1/4 teaspoon if using ground black pepper, freshly cracked
Instructions
- Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
- In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
- Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
- Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
- Gently stir in ravioli.
- If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.
Notes
- Any type of ravioli such as sausage, cheese, or spinach can replace mushroom ravioli in this recipe.
- After boiling, tossing ravioli with a teaspoon of olive oil helps prevent them from sticking together if not served immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 58g | 19% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 1257mg | 52% |
| Potassium | 369mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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