Description
Homemade mushroom cream ravioli showcases Italian culinary artistry with delicate pasta pillows. Rich, earthy sauce envelops tender pasta, promising a luxurious dining experience you will savor deeply.
Ingredients
Scale
- 18 oz (510 g) mushroom ravioli
- 8 oz (226 g) mushrooms, sliced
- 2 cups (480 ml) low sodium chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 3 whole garlic cloves, peeled or 1 tbsp minced garlic
- 3 tbsps (45 ml) butter
- 1 tsp Italian herb blend seasoning or Herbs de Provence
- ½–1 tsp salt, to taste
- ½ tsp freshly cracked black pepper (reduce to ¼ tsp if using ground black pepper)
Instructions
- Water Preparation: Bring a large pot with 4 inches of water to a vigorous boil over high heat.
- Pasta Cooking: Submerge ravioli into boiling water, cooking for 3 minutes until they float to the surface, then drain promptly.
- Cooling Process: Rinse ravioli under cold water to halt cooking, preventing potential overcooking. Optional: Drizzle with olive oil to prevent sticking.
- Sauce Foundation: Melt butter in a spacious skillet over medium-high heat, creating a golden base for the mushroom cream sauce.
- Aromatic Sauté: Add minced garlic and sliced mushrooms to the melted butter, cooking until mushrooms release their moisture and become golden and tender, approximately 4 minutes.
- Liquid Integration: Pour broth into the skillet, allowing it to simmer, then blend in heavy cream to develop a rich, silky sauce.
- Sauce Reduction: Simmer the mixture, stirring occasionally, until the sauce thickens and reaches a luxurious, coating consistency, about 6 minutes.
- Flavor Enhancement: Sprinkle fresh herbs, season with salt and pepper, adjusting flavors to create a balanced and harmonious sauce.
- Final Assembly: Gently fold ravioli into the mushroom cream sauce, ensuring each pasta pocket is thoroughly and elegantly coated with the velvety mixture.
- Presentation: Plate the ravioli, crowning with freshly grated Parmesan, a scattering of chopped parsley or thyme, and a final twist of black pepper for a sophisticated finish.
Notes
- Prevent Pasta Sticking: Shock cooked ravioli with cold water and optional olive oil coating to stop further cooking and prevent clumping.
- Control Sauce Consistency: Monitor sauce reduction carefully, stirring occasionally to achieve a thick, creamy texture without burning.
- Optimize Mushroom Flavor: Sauté mushrooms until golden and tender to develop deep, rich umami notes before adding liquid ingredients.
- Balance Seasoning Carefully: Taste sauce progressively, adding salt and herbs incrementally to create a harmonious flavor profile without overwhelming the delicate ravioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg