Ravioli with a Wild Mushroom Creamy Alfredo Sauce
Indulge in the ultimate comfort food with this creamy and decadent Ravioli with Wild Mushroom Alfredo Sauce. This elegant yet easy-to-make dish features tender cheese- or mushroom-filled ravioli nestled in a velvety sauce infused with the earthy flavors of sautéed wild mushrooms like shiitake, cremini, and oyster. A blend of heavy cream, freshly grated Parmesan, and a hint of nutmeg creates a rich and luxurious sauce that coats every bite perfectly. Finished with fresh parsley for a pop of color and flavor, this recipe is ideal for a cozy weeknight dinner or a special occasion. Quick to prepare in just 35 minutes, this dish is a must-try for pasta lovers seeking a gourmet twist on classic Alfredo. Perfectly paired with a crisp green salad or crusty garlic bread, it’s a restaurant-quality meal made right in your kitchen!
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Recipe Information
Ingredients
- 500 grams Fresh or frozen ravioli (cheese or mushroom-filled)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 300 grams Wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.125 teaspoon Nutmeg, freshly grated (optional)
- 4 liters Water
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water for seasoning.
Cook the ravioli according to the package instructions, typically 3-5 minutes for fresh ravioli or 8-10 minutes for frozen. Reserve 1/2 cup of pasta cooking water and drain the ravioli. Set aside.
Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the sliced wild mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Reduce the heat to medium and pour in the heavy cream. Stir to combine and let it gently simmer for 2-3 minutes.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is thickened.
Season the sauce with 0.5 teaspoon of salt, 0.25 teaspoon of freshly ground black pepper, and a pinch (0.125 teaspoon) of freshly grated nutmeg if using. Adjust seasoning to taste.
If the sauce becomes too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Add the cooked ravioli to the skillet and gently toss to coat the pasta with the mushroom Alfredo sauce.
Sprinkle with fresh chopped parsley and serve immediately. Optionally, garnish with additional Parmesan cheese on top.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 458 mg | 35% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 429 mg | 9% | |
*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.
