Ravioli in Mushroom Cream Sauce
This is a quick and easy 5-star recipe to feed your family. The sauce is more like soup, but it still coats the ravioli beautifully and tastes amazing. Remember, I tweak these recipes to make them easy, vegetarian and budget friendly. You can find the original recipe with nutritional data here.
Ingredients
18oz ravioli (any filling of your choice)
8oz sliced mushrooms
1 tbsp minced garlic (as always I used jar-lic)
3 tbsp butter
2 cups low sodium vegetable broth
1 cup heavy cream
1 tsp Italian herb seasoning
salt and pepper to taste
Instructions
Grab a large pot and fill with about 4 inches of water. Bring to a boil and add your ravioli. Cook according to package instructions then drain and immediately blanche with cold water. If the ravioli are done well before the sauce, toss them in some olive oil to prevent them sticking together.
While waiting for your water to boil grab a skillet and start the sauce. Combine the butter, garlic and mushrooms and saute over medium-high heat until the mushrooms are tender (3-4 minutes).
Stir in the broth and let that come up to a simmer before adding the heavy cream. Stir to combine and then simmer the sauce until *see note
Stir in the seasonings until well combined and then add the ravioli. Gently mix until the ravioli is coated. Serve.
Notes:
The original recipe says to let the sauce reduce by half over 5-7 minutes, but we simmered for over 10 minutes and it still didn’t reduce that much. I recommend simmering for about 10 minutes and then moving on the next step. If you’re looking for a super creamy sauce, this recipe may not be for you.
We served this with some shredded parmesan cheese on top and garlic bread on the side, but you serve it however your heart and stomach desire.
