Creamy Sauce for Mushroom Ravioli Recipe
A luxurious Creamy Sauce for Mushroom Ravioli recipe that pairs sauteed mushrooms with a decadent creamy sauce.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Sauce
Cuisine Italian
Servings 4
Calories 252 kcal
- 16 ounces Button Mushrooms, sliced
- 3 tbsp Butter
- 3 Garlic Cloves, minced
- 2 cups Chicken Broth
- 2 tbsp White Wine
- 1 cup Heavy Cream
- ¼ tsp Red Pepper Flakes
- 1 tsp Herbs de Provence
- ¼ tsp Black Pepper
- Salt, to taste
Place a skillet on medium heat and melt the butter.
Once the butter melts, add minced garlic and sauté for a minute or until it becomes fragrant.
Add two tablespoons of white wine and deglaze it until the alcohol evaporates.
Add sliced button mushrooms and sauté for 3 to 4 minutes or until they are tender.
Add the chicken broth and get it to a simmer.
Next add heavy cream and let it simmer for about 5 to 7 minutes or until it reduces.
Add Herbs de Provence and red pepper flakes. Mix well.
Season with black pepper and salt to your liking.
Put it in a large serving bowl on top of cooked mushroom ravioli and enjoy.
- Feel free to add parmesan cheese and baby spinach for enhanced flavor.
- You can replace the chicken broth with vegetable broth to keep it vegetarian-friendly.
- You can replace Herbs de Provence with dried herbs such as thyme, oregano, and rosemary.
Calories: 252kcal | Carbohydrates: 8g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 472mg | Potassium: 474mg | Fiber: 1g | Sugar: 5g | Vitamin A: 943IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
Keyword Creamy Sauce for Mushroom Ravioli