Description
Rich and creamy mushroom sauce for ravioli made with garlic, cream, and Parmesan. A 30-minute Italian-inspired dinner!
Ingredients
12 oz mushrooms, sliced
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
½ cup white wine or broth
1 cup broth
1 cup half-and-half or cream
2 tbsp flour
1 tbsp Worcestershire sauce
1 tsp dried basil
½ tsp thyme
½ tsp sage
½ cup Asiago cheese
½ cup Parmesan cheese
20 oz ravioli
Salt and pepper
Fresh parsley
Instructions
1. Cook ravioli according to package directions; drain.
2. Sauté mushrooms in olive oil and butter until golden.
3. Add garlic, then stir in flour to make a roux.
4. Pour in white wine or broth to deglaze pan.
5. Add cream, broth, and seasonings; simmer until thickened.
6. Stir in cheeses until melted and smooth.
7. Add mushrooms and ravioli; toss gently to coat.
8. Serve hot, garnished with parsley.
Notes
Substitute wine with broth for non-alcoholic version.
Use vegetable broth for vegetarian option.
Add spinach or truffle oil for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg