Cheese Ravioli with Portabella Mushroom Sauce
Indulge in the comforting flavors of this Cheese Ravioli with Portabella Mushroom Sauce, a dish that combines the creamy richness of cheese-filled pasta with a deeply savory mushroom cream sauce. Tender portabella mushrooms are sautéed with fragrant garlic, shallots, and thyme before being simmered in a luscious blend of heavy cream, Parmesan, and a splash of stock for added depth. The fresh cheese ravioli perfectly captures the velvety sauce, creating a restaurant-quality meal you can whip up in just 40 minutes. Garnished with fresh parsley and extra Parmesan, this elegant yet easy recipe is perfect for weeknight dinners or special occasions. Try this mouthwatering pasta dish today to bring the taste of gourmet cooking to your table!
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Recipe Information
Ingredients
- 16 ounces Fresh cheese ravioli
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 8 ounces Portabella mushrooms
- 2 cloves Garlic, minced
- 1 Shallot, finely diced
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable stock
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of water to a boil and add a generous pinch of salt. Set it aside for cooking the ravioli later.
Clean and slice the portabella mushrooms into thin strips. Set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the diced shallot and cook until translucent, about 2 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their liquid and begin to brown, about 5-7 minutes.
Season the mushrooms with dried thyme, salt, and black pepper. Stir to combine evenly.
Pour in the chicken or vegetable stock and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Lower the heat and stir in the heavy cream. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.
Stir in the grated Parmesan cheese until melted and incorporated into the sauce. Adjust seasonings if needed.
Cook the cheese ravioli according to the package instructions in the prepared pot of boiling water, typically 3-4 minutes for fresh ravioli.
Drain the ravioli and gently toss it in the skillet with the mushroom sauce until well coated.
Serve the ravioli hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
