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