Description
Imagine tender mushroom-stuffed ravioli bathed in a rich, velvety sauce made with sautéed mushrooms, garlic, broth, cream, and Parmesan. It’s elegant enough for date night but easy enough for a weeknight—ready in about 30 minutes.
Ingredients
Pasta:
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2 lbs mushroom ravioli (or cheese ravioli if unavailable)
Sauce:
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3 tbsp olive oil
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4 cups sliced mushrooms (cremini or mixed)
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3 garlic cloves, minced
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2 cups heavy cream (or half-and-half for a lighter version)
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1 cup chicken or vegetable broth
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½ cup freshly grated Parmesan cheese
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½ tsp dried thyme or Italian seasoning
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Salt and freshly cracked black pepper, to taste
Garnish & Optional Luxury:
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Fresh parsley or chives
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¼ tsp truffle oil (optional, for an earthy aroma)
Instructions
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Cook Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain (do not rinse).
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Sauté Mushrooms: Heat olive oil in a large skillet. Add mushrooms in a single layer, letting them brown without overcrowding, 5–7 min. Stir and cook another 3–5 min.
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Add Aromatics: Push mushrooms aside, sauté garlic and thyme for 1 min, then mix into mushrooms.
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Deglaze: Pour in broth and scrape up browned bits. Simmer 2–3 min.
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Make Creamy Sauce: Lower heat, stir in cream and Parmesan. Simmer gently 5–7 min until thickened.
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Combine Ravioli: Fold cooked ravioli into the sauce. Taste and adjust seasoning.
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Garnish & Serve: Drizzle truffle oil if using. Sprinkle with parsley or chives. Serve family-style or plated with extra sauce.
Notes
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Pair with a crisp salad or garlic bread.
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A glass of Pinot Grigio or light Pinot Noir elevates the meal.
Nutrition
- Calories: 610 Cal Per Serving
- Fat: 38g
- Saturated Fat: 20g
- Carbohydrates: 44g
- Fiber: 3g