Description
This creamy Mushroom Ravioli Sauce pairs perfectly with your favorite store-bought or homemade ravioli, combining a luscious blend of sautéed mushrooms, garlic, white wine, herbs, and a mix of Asiago and Parmesan cheeses for an indulgent, restaurant-worthy main course. Finished with fresh parsley, each bite delivers a delicious harmony of earthy mushrooms and rich, creamy sauce.
Ingredients
Units
Scale
Sauce
- 1 1/4 cups half and half (half cream, half milk)
- 3/4 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
Mushrooms & Other
- 12 oz. mushrooms, sliced, cleaned, and dried
- 1–2 tablespoons olive oil
- 1/2 cup dry white wine or chicken broth
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1/2 cup Asiago cheese, finely grated from a block
- 1/2 cup Parmesan cheese, finely grated from a block
Pasta & Garnish
- 20 oz. ravioli (refrigerated or frozen)
- Fresh parsley, to garnish
Instructions
- Prepare Sauce Ingredients: In a medium measuring cup with a spout, combine all sauce ingredients: half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Set aside. Measure out all remaining ingredients before beginning for efficient preparation.
- Sauté Mushrooms: Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half of the sliced mushrooms, spacing them out so they brown rather than steam. Let each side brown for 3-4 minutes, undisturbed. Add more oil if needed. Remove mushrooms once golden and set aside on a plate. Repeat with the second half of mushrooms. Turn off the heat and allow the pan to cool slightly.
- Deglaze Skillet: Add the white wine (or chicken broth) to the skillet used for mushrooms. Set heat to medium and use a silicone spatula to scrape up any browned bits from the bottom. Allow the liquid to bubble gently and reduce by half, about 4 minutes.
- Make Roux: Melt butter in the skillet and add minced garlic. Cook for 2 minutes until fragrant. Stir in the flour and continue stirring for 1-2 minutes to cook off the raw flour taste.
- Create Cream Sauce: Reduce heat to medium-low. Slowly add the prepared sauce mixture from step 1 in small splashes, stirring continuously until incorporated. Bring the sauce to a gentle boil, then lower to a simmer.
- Cook Ravioli: While the sauce gently simmers, cook the ravioli according to package directions, ensuring you set a timer to avoid overcooking. Drain once cooked.
- Finish Sauce: Reduce skillet heat to low and stir in the grated Asiago and Parmesan cheese until they melt and combine. Add the sautéed mushrooms back into the sauce and stir gently.
- Assemble and Serve: Serve ravioli on plates and generously spoon mushroom sauce over the top, or add cooked ravioli directly into the skillet, gently stirring to coat. Garnish with chopped fresh parsley and serve immediately.
Notes
- Mushrooms: Use pre-sliced and pre-washed mushrooms for convenience and better texture; dry mushrooms thoroughly to achieve crisp browning in the pan. Slice extra-thick mushrooms in half if needed.
- Wine: Chardonnay or Pinot Grigio are excellent choices. If avoiding alcohol, use chicken or beef broth instead.
- Cheese: Always grate cheese from a block for better melting and flavor; substitute all Parmesan or mix with Romano if Asiago is unavailable.
- Pasta Variations: This sauce works with tortellini (20 oz.) or fettuccine (½ lb.) as well.
- Storage: Store leftovers in an airtight container—refrigerate up to 3 days or freeze up to 3 months. For best results, reheat using a double boiler; microwave as a quick option.
- Find this recipe on page 198 of the cookbook ‘Let’s Eat!’
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 generous cup with sauce)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
