Mushroom Ravioli in Creamy Garlic Parmesan Sauce
Creamy mushroom ravioli in a silky mushroom cream sauce with garlic, thyme, and Parmesan. Ready in 30 minutes. Restaurant-quality comfort food for weeknights.
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Servings: 4 servings
Equipment
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Ingredients
- 18 ounces fresh mushroom ravioli
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 10 ounces cremini (baby bella) mushrooms, sliced
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine or low-sodium broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Prepare all ingredients so they are ready to go.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until deeply browned and their liquid evaporates, 6–8 minutes.
- Reduce heat to medium. Stir in the shallot and cook 1–2 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
- Pour in the white wine and scrape up any browned bits. Simmer until reduced by about half, 2–3 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Add the remaining 1 tablespoon butter and the Parmesan, stirring until the cheese melts and the sauce slightly thickens, 2–3 minutes. Season with the salt, black pepper, and red pepper flakes.
- While the sauce simmers, cook the ravioli in the boiling water according to package directions until they float and are tender, usually 3–4 minutes. Reserve about 1/2 cup pasta water, then drain.
- Add the drained ravioli to the skillet and gently toss to coat in the sauce, loosening with a splash of reserved pasta water if needed to reach a silky consistency.
- Top with parsley and extra Parmesan. Serve immediately.
Notes
Swap the wine with low-sodium chicken or vegetable broth if preferred. For extra mushroom flavor, add a teaspoon of soy sauce or Worcestershire to the sauce. Store leftovers in an airtight container up to 3 days; reheat gently with a splash of cream or milk to loosen the sauce.
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