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
1️⃣ Fill a large pot with 4 inches of water and bring to a boil. Add the ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionally, toss the ravioli in 1 teaspoon olive oil to keep it from sticking together. 🍲
2️⃣ In a large skillet, combine butter, garlic, and mushrooms. Sauté over medium-high heat for 3-4 minutes until the mushrooms are tender and the garlic is fragrant. 🍳
3️⃣ Stir in the broth and bring to a simmer. Then, stir in the heavy cream. Simmer until reduced by half and creamy (about 5-7 minutes). 🍶
4️⃣ Stir in the dried herbs, salt, and pepper. Taste and add more salt and pepper if needed. 🧂
5️⃣ Gently stir in the ravioli. 🍝
6️⃣ If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving. 🌿🧀
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Calories: 450 Kcal