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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 290 kcal
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
Keyword Pecorino Sauce for Mushroom Ravioli