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Ravioli with Mushroom Cream Sauce

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Ravioli with Mushroom Cream Sauce is a rich and comforting dish that brings together the tenderness of ravioli and the savory flavors of a creamy mushroom sauce. This quick and easy recipe is perfect for weeknight dinners or special occasions, with the earthy taste of mushrooms and the creamy texture of heavy cream complementing the ravioli. Ready in just 30 minutes, it’s a dish everyone will love, and it’s easily customizable with your favorite ravioli fillings.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: Italian

Ingredients

For the Ravioli:

18 ounces mushroom ravioli (or any variety of ravioli you prefer)

For the Mushroom Cream 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)

For Garnish:

Freshly grated Parmesan cheese (optional)

Parsley or thyme for garnish

Instructions

  1. Prepare the Ravioli:
    Bring about 4 inches of water to a boil in a large pot. Add the ravioli and cook for 3 minutes. Once cooked, drain and immediately run cold water over the ravioli to stop the cooking process. (Optional: Toss the ravioli in 1 teaspoon of olive oil to prevent it from sticking together.)

  2. Cook the Mushroom Cream Sauce:
    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.

  3. Add the Liquid:
    Pour in the broth and bring to a simmer. Once simmering, stir in the heavy cream and cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly.

  4. Season the Sauce:
    Stir in the Italian herbs, salt, and pepper. Taste the sauce and adjust seasoning as needed. For a more robust flavor, add a little extra salt or pepper.

  5. Combine the Ravioli and Sauce:
    Gently stir the cooked ravioli into the mushroom cream sauce, making sure the ravioli is evenly coated with the sauce.

  6. Serve:
    Divide the ravioli into serving bowls, garnish with freshly grated Parmesan cheese and parsley or thyme, and serve immediately.

Notes

Ravioli Varieties: Feel free to swap the mushroom ravioli with any other variety, such as cheese, sausage, or spinach. Each variation adds a unique twist to the dish.

Oil-Free Option: For a lighter version, sauté the mushrooms and garlic in water or vegetable broth instead of butter.

Make It Vegan: Use plant-based butter and substitute the heavy cream with coconut cream or a vegan cream alternative.

Find it online: https://cookingwithsarah.com/ravioli-with-mushroom-cream-sauce/