Mushroom ravioli with cream sauce is a savory ravioli dish served in a decadent cream sauce. We can’t think of a better meal to make for an at-home date night. Look no further for a rich, vegetarian-friendly ravioli entrée, you just have to try our mushroom ravioli with cream sauce.
Mushroom Ravioli with Cream Sauce Recipe
A luxurious Mushroom Ravioli with Cream Sauce recipe which pairs a sauteed mushroom filling with a decadent and flavorful cream sauce.
Ingredients
- Pasta Dough
Mushroom filling
- 2 cups Mushrooms, sliced
- 1 Onion, medium, chopped
- 2 cloves Garlic, chopped
- 2 tbsp Ricotta Cheese
- 2 tbsp Parmesan Cheese
- 2 tbsp Butter, unsalted
- 1 tbsp Olive Oil
- 1 sprig Thyme
- 1 sprig Rosemary
- Salt, to taste
- Black Pepper, to taste
Cream sauce
- 1 ½ cups Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Butter, at room temperature
- 1 clove Garlic, chopped
- 1 tsp Italian Seasoning
- Nutmeg, a pinch
- Salt, to taste
- Black Pepper, to taste
For garnish
- 2 tbsp Parmesan cheese, grated
- Fresh Parsley, chopped
Instructions
Make the mushroom ravioli filling
- Heat butter and olive oil in a pan over medium heat.
- Add onion and sauté for two minutes.
- Add garlic and sauté for another minute or until fragrant.
- Stir in the mushrooms, thyme, and rosemary, and cook until the mushrooms are lightly browned.
- Season with salt and pepper to taste.
- Let the filling cool to room temperature and remove the herb sprigs.
- Mix in the ricotta cheese and refrigerate the filling for 30 minutes.
Assemble the mushroom ravioli
- Divide your pasta dough into four parts.
- Roll out each piece of dough into long, thin sheets.
- Lay down the sheet of pasta on a flour-dusted surface.
- Space the mushroom filling across the sheet three inches apart.
- Put another sheet of dough on top, cut and seal the edges to make your individual ravioli.
- Repeat the last two steps, then set them aside on parchment paper and refrigerate them.
Cook the cream sauce
- In the meantime, prepare the cream sauce. Heat room-temperature butter in a pan over medium heat.
- Sauté garlic in the butter until fragrant.
- Remove the pan from the heat and let it cool for a minute.
- Add the cream, seasonings, and parmesan to the pan and gently heat it through.
- While that’s going, bring a pot of water to a boil.
- Add your mushroom ravioli in batches and cook them for about four minutes, then drain
- and add them directly to the cream sauce.
- Garnish your mushroom ravioli with cream sauce and serve hot.
Notes
- You are welcome to use frozen mushroom ravioli if you’re in a time crunch.
- Add some red pepper flakes at the very end if you prefer to have a hint of spice.
Nutrition Estimate
Calories: 501kcal | Carbohydrates: 10g | Protein: 17g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 127mg | Sodium: 531mg | Potassium: 350mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1626IU | Vitamin C: 5mg | Calcium: 468mg | Iron: 1mg
Tried this recipe?Please rate it above!
If you like this post, then we definitely recommend checking out our Baked Mushroom Ravioli Recipe post.