Description
This creamy mushroom ravioli recipe features delicate mushroom ravioli simmered in a rich and flavorful mushroom cream sauce made from sautéed mushrooms, garlic, broth, and heavy cream. Perfect for a comforting and elegant dinner that comes together quickly.
Ingredients
Scale
Ravioli
- 18 ounces mushroom ravioli
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)
Optional Garnish
- Freshly grated Parmesan cheese
- Parsley or thyme
- Cracked black pepper
Instructions
- Cook the 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 cooked through. Drain the ravioli and immediately rinse under cold water to stop cooking. Optionally, toss with 1 teaspoon olive oil to prevent sticking.
- Sauté Mushrooms and Garlic: In a large skillet, melt the butter over medium-high heat. Add the whole garlic cloves or minced garlic along with the sliced mushrooms. Sauté for 3-4 minutes until the mushrooms are tender and the garlic is fragrant.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth and bring the mixture to a simmer.
- Incorporate Heavy Cream: Stir in the heavy cream and continue simmering until the sauce reduces by half and thickens to a creamy consistency, about 5-7 minutes.
- Season the Sauce: Stir in the Italian herb blend seasoning, salt, and freshly cracked black pepper. Taste and adjust seasoning as needed.
- Combine with Ravioli: Gently fold the cooked ravioli into the mushroom cream sauce, coating evenly without breaking the ravioli.
- Garnish and Serve: If desired, garnish with freshly grated Parmesan cheese, fresh parsley or thyme, and an extra sprinkle of cracked black pepper before serving.
Notes
- Substitute the mushroom ravioli with your favorite type, such as sausage, cheese, or spinach ravioli.
- Use low sodium broth to control the saltiness of the dish.
- To make the dish vegetarian, use vegetable broth and omit Parmesan or use a vegetarian alternative.
- For a smoother sauce, finely mince the garlic instead of using whole cloves.
- Tossing the ravioli with olive oil after cooking helps prevent sticking if not served immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
