This pecorino sauce for mushroom ravioli is rich, creamy, and features subtle notes of spice and delicious fresh herbs. We love pairing pecorino sauce with mushroom ravioli.
This mushroom ravioli sauce is so easy to make, and it goes well with many other pasta entrees.
Pecorino Sauce for Mushroom Ravioli
Pecorino Sauce for Mushroom Ravioli Recipe
A luxurious Pecorino Sauce for Mushroom Ravioli recipe which pairs pecorino cheese with a decadent creamy broth mixture.
US Customary Metric
Melt butter in a medium-sized pan.
Add the shallots and sauté until translucent.
Add in minced garlic and cook until fragrant.
Mix in the oregano, thyme, and red pepper flakes.
Deglaze the pan with white wine and let it simmer for a minute on low heat.
Pour the heavy cream and broth into the pan and let it simmer until it starts thickening.
Remove the sprig of thyme and add the pecorino cheese.
Let the cheese melt, then season with salt and pepper to taste.
Keep it warm and coat your cooked mushroom ravioli in the pecorino sauce.
Serve your mushroom ravioli immediately and enjoy.
If you want even more mushroom flavor, replace the broth with steeped dried porcini mushrooms. You will need about an ounce of dried porcini mushrooms steeped in 2/3 cup of hot water. Let the mushrooms soak for 15 to 20 minutes before adding it to your pecorino sauce.
You can replace the shallots with finely diced onion.
Calories: 290 kcal | Carbohydrates: 6 g | Protein: 6 g | Fat: 25 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 81 mg | Sodium: 295 mg | Potassium: 137 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1092 IU | Vitamin C: 2 mg | Calcium: 197 mg | Iron: 1 mg
If you like this post, then we definitely recommend checking out our
Lemon Sauce for Mushroom Ravioli Recipe post