Description
This Creamy Mushroom Ravioli Sauce envelops your ravioli in a rich, velvety embrace bursting with earthy mushroom flavors and silky cream. Easy to make with simple pantry staples, it’s ready in under 20 minutes and customizable to your taste. Perfect for elevating any pasta night with a comforting, gourmet touch.
Ingredients
Scale
Main Ingredients
- 8 oz fresh mushrooms (cremini or baby bella), cleaned and sliced
- 1 cup heavy cream (room temperature)
- 2 garlic cloves, minced
- 2 tablespoons butter (or garlic-infused olive oil for dairy-free)
- 1 small shallot or 1/4 cup onion, finely chopped
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme or parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup white wine or vegetable broth (optional, for deglazing)
Optional Variations
- Mixed wild mushrooms (shiitake, oyster) instead of cremini
- Vegan cream substitute (coconut or cashew cream) instead of heavy cream
- Red pepper flakes or smoked paprika for a spicy kick
- Rosemary or sage instead of thyme or parsley
Instructions
- Prepare the Mushrooms: Clean and slice the mushrooms evenly to ensure uniform cooking and release their rich, umami-packed juices for the sauce.
- Sauté Aromatics: Melt butter in a large skillet over medium heat. Add minced shallots or onions and garlic, cooking until soft and fragrant to create the aromatic base of the sauce.
- Cook the Mushrooms: Add the sliced mushrooms and cook until golden brown and tender, stirring occasionally to develop a deep, roasted flavor.
- Deglaze the Pan: Pour in white wine or vegetable broth to lift the flavorful browned bits from the pan’s bottom. Let it simmer until slightly reduced to concentrate the taste.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream. Add freshly grated Parmesan cheese, stirring until melted and the sauce thickens enough to coat the mushrooms beautifully.
- Season and Finish: Sprinkle in salt, freshly ground black pepper, and finely chopped fresh herbs. Stir well and remove from heat, ready to pour over piping hot ravioli.
Notes
- Use room temperature cream to add smoothness and prevent curdling when added to the hot pan.
- Don’t overcrowd the pan when cooking mushrooms; cook in batches if necessary to ensure proper browning.
- Add fresh herbs at the end to preserve their bright flavors.
- Grate Parmesan cheese fresh for best melting and flavor; pre-grated may contain anti-caking agents.
- Reserve some pasta water to thin out the sauce if it becomes too thick when mixing with ravioli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg