Ravioli with Mushroom Cream Sauce
This ravioli with mushroom cream sauce is rich, comforting, and elegant, featuring tender ravioli coated in a velvety cream sauce infused with savory mushrooms and Parmesan. It’s an easy yet impressive Italian-inspired dish perfect for both weeknight dinners and special occasions.
Equipment
- large pot
- wide skillet
- wooden spoon or spatula
- colander
Ingredients
- 1 lb fresh ravioli (cheese or mushroom-filled)
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or button)
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt, to taste
- black pepper, to taste
- fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until tender. Drain and set aside.
- Heat olive oil in a wide skillet over medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
- Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
- Pour in the heavy cream and let it gently simmer for 3–4 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked ravioli to the skillet and gently toss to coat evenly. Season with salt and black pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Use fresh ravioli for the best texture and cook just until tender. Avoid overcrowding the pan when sautéing mushrooms to ensure proper browning. Adjust the sauce consistency with a splash of pasta water or cream if needed.