Creamy Mushroom Ravioli Sauce
This luxurious and simple creamy mushroom ravioli sauce combines sautéed mushrooms, aromatic garlic, and rich cream for a comforting dish perfect for cozy dinners.
Ingredients
For the Sauce
- 1 tablespoon olive oil For sautéing
- 2 tablespoons butter For richness
- 8 oz baby bella mushrooms, cleaned and sliced Can substitute with other mushroom varieties
- 1 small yellow onion, finely diced Adds sweetness and depth
- 3 cloves garlic, minced Aromatics
- 1 tablespoon all-purpose flour For thickening the sauce
- ½ cup chicken broth (or vegetable broth) Choose broth based on dietary preference
- ¾ cup heavy cream For creaminess
- ⅓ cup Parmesan cheese, grated Adds nutty flavor
- to taste Salt and freshly ground black pepper For seasoning
- ½ teaspoon dried thyme Herb flavor
- ¼ teaspoon crushed red pepper flakes (optional) For heat
For the Ravioli
- 1 package mushroom ravioli (about 9–12 oz.) Use homemade or store-bought
Instructions
Preparation
- Warm olive oil and butter in a large skillet over medium heat.
- Add sliced baby bella mushrooms and cook undisturbed for a few minutes until golden.
- Stir occasionally until mushrooms are browned.
- Add finely diced onion and sauté until soft and translucent (3 to 4 minutes).
- Add minced garlic; stir for another 30 seconds until aromatic.
- Sprinkle flour over the mushroom mixture and stir constantly for about a minute.
- Slowly pour in broth while stirring to deglaze the pan.
- Reduce heat to low, then pour in the heavy cream and stir to combine.
- Add grated Parmesan cheese, dried thyme, and optional crushed red pepper flakes. Season with salt and pepper.
- Allow the sauce to simmer gently for 3 to 4 minutes.
- In a separate pot, bring salted water to a boil and cook mushroom ravioli according to package instructions (3 to 4 minutes).
- Drain ravioli and gently toss in the skillet with the creamy mushroom sauce.
- Serve with extra sauce spooned over the ravioli and garnished with additional Parmesan or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.