Ravioli with Mushroom Cream Sauce: A Rich and Flavorful Dish
Indulge in the creamy, earthy flavors of Ravioli with Mushroom Cream Sauce, a dish that beautifully combines the simplicity of pasta with the sophistication of a savory mushroom sauce. This recipe features mushroom ravioli enveloped in a rich sauce made with real cream, fragrant herbs, and fresh mushrooms. It’s a perfect choice for a comforting dinner that feels like a treat, yet is straightforward enough to prepare on a busy weeknight. Let’s explore how to bring this delicious meal to your table.
Ingredients
- 18 ounces mushroom ravioli
- 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
- 1/2 teaspoon freshly cracked black pepper (reduce to 1/4 teaspoon if using ground black pepper)
Instructions
- Prepare the Ravioli:
- Fill a large pot with 4 inches of water and bring it to a boil. Add the ravioli and cook for 3 minutes, or just until they float to the surface, indicating they are done. Drain the ravioli, then blanch by running cold water over them to stop the cooking process. Optionally, toss the ravioli in 1 teaspoon of olive oil to prevent them from sticking together.
- Cook the Mushrooms:
- In a large skillet, melt the butter over medium-high heat. Add the garlic and sliced mushrooms, sautéing for 3-4 minutes until the mushrooms are tender and the garlic is fragrant. This step not only cooks the mushrooms but also infuses the butter with garlic flavor.
- Create the Sauce:
- Pour the broth into the skillet with the mushrooms and bring the mixture to a simmer. Stir in the heavy cream and continue to simmer the sauce until it reduces by half and becomes creamy, which should take about 5-7 minutes.
- Stir in the Italian herb blend seasoning, salt, and freshly cracked black pepper. Adjust the seasoning to your taste, ensuring a perfect balance of flavors.
- Combine and Serve:
- Gently fold the cooked ravioli into the creamy mushroom sauce, making sure each piece is well-coated.
- Serve the ravioli hot, garnished with freshly grated Parmesan cheese and a sprinkle of parsley or thyme for added color and flavor. A final twist of cracked black pepper can be added for those who appreciate a spicy note.
Cooking Details
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
This Ravioli with Mushroom Cream Sauce is not just a meal but an experience, offering a delightful mix of textures and flavors that are sure to please the palate. It’s an ideal dish for those evenings when you crave something special yet easy and quick to prepare. The combination of creamy sauce and hearty mushrooms makes this dish a satisfying main course that pairs wonderfully with a light salad. Enjoy the process of creating this gourmet-style meal that will transport your dining table to the heart of Italian cuisine!
Ravioli with Mushroom Cream Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Description
Dive into a dish that’s as nourishing as it is delightful with our Ravioli with Mushroom Cream Sauce. This creamy, savory meal not only satisfies your cravings but also offers a gourmet experience that transports you straight to the heart of Italian cuisine. Whether as a weeknight treat or a special occasion dish, it promises richness and comfort in every forkful.
Ingredients
18 ounces mushroom ravioli
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
1/2 teaspoon freshly cracked black pepper (reduce to 1/4 teaspoon if using ground black pepper)
Instructions
Fill a large pot with 4 inches of water and bring to a boil. Add ravioli and boil for 3 minutes, then drain. Blanch by running cold water over the ravioli immediately. Optionally, toss ravioli in 1 teaspoon olive oil to prevent sticking.
In a large skillet, melt butter over medium-high heat. Add garlic and mushrooms, sautéing for 3-4 minutes until mushrooms are tender and garlic is fragrant.
Stir in the broth and bring to a simmer. Add the heavy cream and continue to simmer until the sauce is reduced by half and becomes creamy, about 5-7 minutes.
Stir in the herbs, salt, and pepper. Adjust seasoning to taste.
Gently fold the ravioli into the sauce.
Serve garnished with freshly grated Parmesan cheese, parsley or thyme, and additional cracked black pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes