Mushroom Ravioli with Mushroom Cream Sauce

Mushroom Ravioli with Mushroom Cream Sauce

Mushroom Ravioli, in a rich and decadent cream sauce, is the perfect pasta recipe for 'shroom lovers. This ravioli in mushroom sauce recipe, as with Butternut Squash Ravioli recipe, is ready in only 20 minutes.

Course Dinner

Cuisine American

Keyword 30 Minute Meals, Mushroom recipes, Ravioli

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 409kcal

Author Darcey Olson

Cost $15

Ingredients

1 pinch kosher salt
16-18 oz mushroom ravioli *Note 1
8 oz fresh mushrooms, sliced
½ tbsp minced garlic
3 tbsp salted butter
2 cups chicken or vegetable broth, low sodium
1 cup heavy cream
1 tsp Italian seasoning
½ tsp salt, + more to taste
½ tsp freshly cracked black pepper, + more to taste

Instructions

Fill a large stock pot with approx. 4-5" of water. Add a pinch of kosher salt and bring to a gentle boil.
1 pinch kosher salt
Add the mushroom ravioli and cook for 3 minutes (do not go over this time). Gently remove the ravioli, rinse with cold water and set aside. (*Note 2)
16-18 oz mushroom ravioli
While the raviolis are cooking, pre-heat a large size skillet over medium-high heat. Add the butter and mushrooms and cook for 5-6 minutes, until tender. Add the garlic and cook for 30-60 seconds, until fragrant.
8 oz fresh mushrooms, sliced, 3 tbsp salted butter, ½ tbsp minced garlic
Stir in the broth and bring to a simmer. Add the heavy cream and bring back to a simmer. Keep simmering until the sauce is reduced by half and slightly thick (approx. 7-9 minutes).
2 cups chicken or vegetable broth, low sodium, 1 cup heavy cream
Stir in the Italian seasoning, salt and pepper. Taste and add more as needed.
1 tsp Italian seasoning, ½ tsp salt, + more to taste, ½ tsp freshly cracked black pepper, + more to taste
Add the cooked ravioli and gently toss until the sauce coats the ravioli.
Garnish with parmesan cheese, salt and black pepper and serve.

Notes

Note 1- If using frozen ravioli, add an extra minute to the cook time.

Note 2 - Do not over-boil the pasta as it will rip open and the filling will spill out.

Nutritional information is just a guideline/estimate and is not exact.

Nutrition