Description
This delicious Ravioli with Mushroom Cream Sauce recipe combines tender mushroom ravioli with a rich, creamy mushroom sauce infused with garlic and Italian herbs. Perfect for a comforting dinner, the sauce is made by sautéing mushrooms and garlic in butter, simmered with broth and cream until velvety smooth. Garnished with parmesan and fresh herbs, this dish is flavorful and easy to prepare in under 30 minutes.
Ingredients
Scale
Ravioli
- 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)
- 1 teaspoon olive oil (optional, to toss the cooked ravioli)
- Freshly grated parmesan cheese, parsley or thyme (optional, for garnish)
Instructions
- Cook 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 the ravioli and immediately blanch by running cold water over it to stop the cooking process. Optionally, toss the ravioli with 1 teaspoon olive oil to prevent sticking.
- Sauté mushrooms and garlic. In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the garlic cloves (whole or minced) and sliced mushrooms. Sauté for 3-4 minutes until the mushrooms are tender and the garlic is fragrant.
- Make the cream sauce. Stir in 2 cups of low sodium chicken or vegetable broth and bring the mixture to a simmer. Then add 1 cup of heavy cream and continue to simmer for 5-7 minutes until the sauce is reduced by half and becomes creamy.
- Season the sauce. Add 1 teaspoon Italian herb blend seasoning, ½ to 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper to the sauce. Taste and adjust salt and pepper if needed.
- Combine ravioli and sauce. Gently stir the cooked ravioli into the creamy mushroom sauce to coat evenly and warm through.
- Serve and garnish. Serve the ravioli with optional garnishes such as freshly grated parmesan cheese, chopped parsley or thyme, and extra cracked black pepper.
Notes
- You can substitute the mushroom ravioli with your favorite filling, such as sausage, cheese, or spinach ravioli.
- Running cold water over cooked ravioli stops the cooking, preventing them from becoming mushy.
- Tossing ravioli with a little olive oil after cooking helps prevent sticking, especially if not serving immediately.
- Use low sodium broth to control the saltiness of the sauce.
- For a vegetarian version, use vegetable broth and omit parmesan if it contains animal rennet.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 85 mg
