Picture this: a cozy evening, a soft blanket, and a bowl of mushroom ravioli kissed by a sauce so luscious, it feels like a warm hug from an old friend. I’ve always found joy in the simplest of pleasures, like a good book or the smell of rain, and this sauce is no exception—it’s the perfect balance of creamy and earthy, elevating your pasta to an art form. Who knew mushrooms could feel like magic on a plate?
Steps
- Heat olive oil in a large skillet and sauté half of the sliced mushrooms over medium-high heat until each side is golden, roughly 3-4 minutes per side. Remove the mushrooms and repeat with the remaining batch, adding more olive oil if necessary.
- After removing the mushrooms, pour white wine into the skillet and deglaze, scraping up any brown bits from the bottom. Allow the wine to reduce by half, which should take about 4 minutes.
- Add butter to the skillet and melt over medium heat. Stir in minced garlic and cook for around 2 minutes, then mix in the flour and cook for an additional 1-2 minutes, stirring continuously.
- Lower the heat to medium-low and gradually add a pre-mixed sauce of half and half, chicken broth, Worcestershire sauce, and seasonings. Stir constantly and bring the mixture to a gentle boil, then reduce to a simmer.
- Cook the ravioli following the package directions and drain when done. As the pasta cooks, allow the sauce to simmer gently.
- Reduce the sauce heat to low and stir in grated Asiago and Parmesan cheese until fully incorporated. Return the cooked mushrooms to the sauce.
- Serve by placing the cooked ravioli on a plate and topping it with the sauce, or combine directly in the skillet by gently tossing the ravioli with the sauce. Garnish with fresh parsley before serving.
Ingredients
- 12 oz. sliced and cleaned mushrooms
- 1-2 tablespoons olive oil
- ½ cup dry white wine or chicken broth
- 3 tablespoons butter
- 3 cloves minced garlic
- 2 tablespoons flour
- 1 ¼ cups half and half (half cream, half milk)
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon each of dried basil and mustard powder
- ¼ teaspoon each of dried thyme and ground sage
- ½ cup finely grated Asiago cheese (from a block)
- ½ cup finely grated Parmesan cheese (from a block)
- 20 oz. refrigerated or frozen ravioli
- Fresh parsley for garnish
Nutritional Values
Calories: 3366kcal | Carbohydrates: 282g | Protein: 144g | Fat: 180g | Saturated Fat: 84g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 6g | Cholesterol: 576mg | Sodium: 6312mg | Potassium: 1824mg | Fiber: 18g | Sugar: 36g | Vitamin A: 2928IU | Vitamin C: 12mg | Calcium: 1704mg | Iron: 66mg
FAQ
- Can I use a wine substitute in the Mushroom Ravioli Sauce?
- Yes, if you prefer not to use wine, you can substitute it with chicken or beef broth for a similar depth of flavor.
- Which type of cheese works best in this sauce?
- Asiago cheese pairs wonderfully with mushrooms in this recipe. However, if you don’t have Asiago, you can use all Parmesan or a mix of Parmesan and Romano cheese.
- What kind of mushrooms should I use?
- White button mushrooms that are pre-sliced and washed are recommended as they save time and crisp up better in the pan when they’re completely dry.
- How should I store any leftover sauce?
- Store the sauce in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months, though the texture may change slightly after freezing.
- What types of ravioli work well with this sauce?
- This sauce complements various ravioli fillings such as Italian sausage, chicken and roasted garlic, or shrimp and lobster. Tortellini or fettuccine can also be used with this sauce.
Tips
- Mushroom Preparation: Use pre-sliced and washed white button mushrooms to save time and ensure they crisp up well. Make sure they’re dry before cooking to achieve a nice golden brown color and prevent them from becoming rubbery.
- Wine Substitute: If you prefer not to cook with wine, chicken or beef broth serves as a good alternative for the white wine reduction, maintaining the sauce’s depth of flavor.
- Cheese Quality: Always grate Asiago and Parmesan cheese from a block for better melting and a fresher taste. Packaged grated cheese may not melt as smoothly, affecting the sauce’s consistency.
- Pasta Versatility: While the sauce is perfect with ravioli, you can also pair it with tortellini or fettuccine. Try different ravioli fillings like Italian sausage or shrimp and lobster for varied flavors.
Equipment
- 3-Quart Stainless Steel Sauté Pan – A good-quality sauté pan is necessary for cooking the mushrooms and sauce.
- Box Cheese Grater – Essential for grating fresh Asiago and Parmesan cheese, which melt better than pre-packaged grated cheese.
- Pasta Strainer – Useful for draining the cooked ravioli.
- Silicone Spatula – Helpful for stirring and combining ingredients in the skillet without scratching the pan.
