Name: Ravioli with Mushroom Cream Sauce That Will Wow Your Taste Buds Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound of fresh ravioli (store-bought or homemade); 2 tablespoons of olive oil; 1 cup of sliced mushrooms (button or cremini work well); 2 cloves of garlic, minced; 1 cup of heavy cream; 1/2 cup of grated Parmesan cheese; Salt and pepper to taste; Chopped fresh parsley for garnish

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Introduction

This ravioli with mushroom cream sauce is a simple yet elegant dish that elevates store-bought or homemade pasta to a new level. The rich, velvety sauce pairs perfectly with tender mushrooms, creating a comforting meal that’s sure to impress your guests.

A white speckled shallow bowl holds a dish of ravioli and creamy mushroom sauce. The base layer is light beige sauce with a smooth, creamy texture filling most of the bowl. On top, there are seven large, yellow ravioli with scalloped edges spread evenly, partially covered by a mix of sliced brown and tan mushrooms with a soft, tender look. Fresh green thyme sprigs are placed on top, adding a burst of color. Finally, the dish is sprinkled with finely grated white cheese and small black pepper bits scattered evenly. The bowl is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound of fresh ravioli (store-bought or homemade)
2 tablespoons of olive oil
1 cup of sliced mushrooms (button or cremini work well)
2 cloves of garlic, minced
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions, usually 3-5 minutes, until tender. Drain and set aside.
Step 2: While the ravioli cooks, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and slightly crispy.
Step 3: Add the minced garlic to the mushrooms and cook for about 1 minute, stirring frequently, until fragrant but not browned.
Step 4: Pour in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 3-4 minutes, thickening slightly.
Step 5: Stir in the grated Parmesan cheese until melted and fully incorporated. Season the sauce with salt and pepper to taste.
Step 6: Add the drained ravioli to the skillet and toss gently to coat them evenly with the mushroom cream sauce.
Step 7: Serve immediately, garnished with chopped fresh parsley for a bright finish.

Tips & Variations

For a deeper flavor, use a mix of wild mushrooms like shiitake and oyster along with button mushrooms.
Add a splash of white wine to the sauce before simmering the cream for an extra layer of taste.
Try swapping Parmesan with Pecorino Romano for a sharper bite.
To make it vegetarian, ensure your ravioli filling is cheese or vegetable based and use vegetarian Parmesan.

Storage

Store any leftover ravioli with mushroom cream sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it thickens too much.

How to Serve

A white plate holds a creamy mushroom sauce base with a light beige color and specks of black pepper, spread evenly across the bottom. On top are several pieces of yellow ravioli with scalloped edges, slightly glossy from the sauce. Mixed in between the ravioli are slices of cooked mushrooms, light to dark brown in color with a soft texture. Fresh green thyme sprigs are scattered over the dish, adding a touch of color and freshness. The ravioli and mushrooms are sprinkled lightly with grated white cheese. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just cook according to the package instructions, which may require a minute or two longer than fresh ravioli.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk with a tablespoon of flour to thicken the sauce, but the texture won’t be as rich and creamy as with heavy cream.