Description
A rich and comforting Creamy Mushroom Ravioli recipe featuring tender cheese or mushroom-filled pasta tossed in a luscious garlic mushroom cream sauce, perfect for a quick and satisfying dinner.
Ingredients
Scale
Ravioli
- 1 package fresh or refrigerated cheese or mushroom ravioli
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat Butter and Oil: In a large skillet over medium heat, melt the butter with olive oil to create the base for the mushroom sauce.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they are browned and tender, developing deep flavor.
- Add Garlic and Season: Stir in the minced garlic and cook for 1 minute until fragrant. Season the mixture with salt and black pepper to enhance the taste.
- Simmer Cream: Reduce the heat to low and pour in the heavy cream. Let the sauce simmer gently for 3-5 minutes to thicken and meld flavors.
- Add Parmesan Cheese: Stir in the grated parmesan cheese and mix until melted and the sauce is smooth and creamy.
- Cook Ravioli: Meanwhile, cook the ravioli according to the package directions until tender, then drain well.
- Toss Ravioli with Sauce: Add the cooked ravioli to the mushroom cream sauce in the skillet and gently toss to coat evenly with the sauce.
- Garnish and Serve: Garnish with chopped fresh parsley and additional parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh mushrooms for the best flavor, but cremini or button mushrooms work well.
- You can substitute half-and-half for heavy cream for a lighter sauce, though it will be less rich.
- Fresh ravioli cooks quickly; watch carefully to avoid overcooking and breaking the pasta.
- For a vegetarian version, ensure ravioli filling is free of meat and use vegetarian parmesan cheese.
