Ravioli in Mushroom Cream Sauce
Indulge in a restaurant-worthy dinner with this luxurious Ravioli in Mushroom Cream Sauce recipe, a comforting dish that’s perfect for any occasion. Tender cheese- or meat-filled ravioli is enveloped in a velvety sauce made from sautéed cremini mushrooms, fragrant shallots, and a splash of dry white wine for a subtle depth of flavor. The rich, creamy sauce is heightened with Parmesan cheese and fresh thyme, creating a symphony of earthy, savory notes in every bite. This 35-minute recipe is surprisingly simple yet utterly decadent, making it ideal for impressing dinner guests or treating yourself to a special homemade meal. Garnished with fresh parsley for a burst of color, this pasta dish pairs beautifully with a crisp green salad or garlic bread. Whether you’re a fan of creamy pasta recipes, mushroom dishes, or quick gourmet meals, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 18 oz Fresh or store-bought ravioli (cheese or meat-filled)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 Shallots, finely diced
- 3 Garlic cloves, minced
- 12 oz Cremini mushrooms, sliced
- 1 cup Dry white wine
- 1.5 cups Heavy cream
- 0.5 cups Parmesan cheese, grated
- 1 tsp Fresh thyme leaves
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve 1/2 cup of the pasta water and drain the rest. Set the cooked ravioli aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the shallots to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
Add the sliced cremini mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Pour in the white wine and scrape the bottom of the skillet to deglaze. Allow the wine to simmer and reduce by half, about 3-4 minutes.
Stir in the heavy cream and fresh thyme. Cook for another 3-4 minutes, letting the sauce thicken slightly. Adjust the heat to low if necessary.
Mix in the grated Parmesan cheese, stirring until it is completely melted and incorporated. Season the sauce with salt and black pepper to taste.
Gently add the cooked ravioli to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to the desired consistency.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve the ravioli in mushroom cream sauce immediately, with extra Parmesan on the side for topping if desired.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 594 mg | 13% | |
*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.
