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.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Appetizer
Cuisine Italian
Servings 4
Calories 501 kcal
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: 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
Keyword Mushroom Ravioli with Cream Sauce