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
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.
US Customary Metric
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
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.
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.
Calories: 501 kcal | Carbohydrates: 10 g | Protein: 17 g | Fat: 45 g | Saturated Fat: 27 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 127 mg | Sodium: 531 mg | Potassium: 350 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 1626 IU | Vitamin C: 5 mg | Calcium: 468 mg | Iron: 1 mg
If you like this post, then we definitely recommend checking out our
Baked Mushroom Ravioli Recipe post.