Ravioli with mushroom sauce – yes it tastes as good as it sounds.
As a person who is half Italian, I grew up eating ravioli.
I’ve always loved them. We usually ate our ravioli with good old Italian tomato sauce, which I still love.
You really can’t beat the classics. BUT you don’t always want classic.
And this wonderful ravioli recipe really hits the spot when you want an easy dinner recipe that’s a bit different.
This easy Italian dinner recipe really is quick.
It’s a perfect recipe for a quick weeknight dinner, but is also elegant enough to serve at your next dinner party.
The recipe easily multiplies to feed as many as you want.
Now here is how to make it…
Fresh or Frozen Ravioli?
You have a few options here regarding what kind of ravioli to use.
Of course you can make your own ravioli from scratch. If you have the time and the interest, go for it!
There is nothing quite like the taste of homemade ravioli. And of course you can choose exactly what you want to fill them with.
So there is option #1. Make you own ravioli from scratch.
But there is absolutely no shame in store bought ravioli.
The options for store bought ravioli are pretty amazing and really tasty.
You can buy frozen ravioli at pretty much every grocery store now and they are usually really good.
So my option of choice is #2 – buy a good frozen version.
I usually choose cheese ravioli.
This is a vegetarian ravioli recipe if you use the cheese version, but if you prefer meat ravioli then certainly use that.
So we have our ravioli chosen. Now to make the sauce.
The Creamy Sauce for Ravioli with Mushroom Sauce
This creamy mushroom sauce is amazing. It is rich and flavorful, even though you are only using a few ingredients.
It’s incredibly easy to make in just a few minutes with a couple of ingredients, most of which you probably have on hand.
The main ingredient that gives this ravioli recipe it’s richness is heavy cream.
The heavy cream is a classic ingredient when you want your sauce to be rich and velvety.
Heavy cream may be marked as something like 35% cream. You can certainly opt for a less rich cream.
It will have less fat in it, so it will need a bit more time to thicken to a lovely sauce consistency. Plus it won’t taste as rich.
I have one tip on the cream you use.
I advise that you don’t use a cream that is too low in fat, or a milk, thinking it will be better because it has less fat.
In this case much less fat can mean less taste.
You can use it of course, but just keep in mind that it just won’t taste the same. You may wonder what happened to that nice rich sauce the recipe is supposed to have.
The sauce will be beautifully rich made with cream.
Choosing your Mushrooms
Feel free to use your favorite mushrooms in this velvety sauce.
Your ravioli with mushroom sauce will taste fantastic whether you use white mushrooms or brown (often referred to as cremini), chopped portobello mushrooms, oyster mushrooms, morels or chanterelles.
I usually opt for the brown button mushrooms, or cremini. They are actually a small portobello mushroom and they tend to be my mushrooms of choice for most recipes.
This recipe calls for 12 ounces of mushrooms. A small container is usually 8 ounces, so once you get them cleaned and ready to go, 2 containers will be enough.
Other Mushroom Sauce Ingredients
With mushrooms and cream in hand you are ready to go.
You’ll need a bit of olive oil, a bit of butter, salt and pepper and of course grated Parmesan cheese.
The Parmesan cheese is a wonderful ingredient for bringing all of these ingredients together. The combination of the mushrooms, cream and Parmesan cheese is heavenly.
There’s an optional ingredient as well that I often use, and that is cooked peas.
Peas taste wonderful with mushrooms and cream. They also add more nutrition and wonderful flavor. So if you like peas add them in.
I top my ravioli and mushroom sauce with chopped parsley.
Again the added flavor is wonderful and it adds it’s own nutritional value as well.
I hope you enjoy this easy recipe.
Creamy Ravioli with Mushroom Sauce
Ingredients
- 1 pound cheese ravioli, fresh or frozen, or meat ravioli if you prefer
- 2 tablespoons olive oil
- 12 ounces mushrooms, sliced
- 2 cups frozen peas, optional
- 1/2 cup heavy cream
- Salt and freshly ground pepper to taste
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup Parmesan cheese, grated, plus extra for top
- 1/4 cup fresh parsley, chopped
Instructions
- In a large stock pot, bring water to a boil. Cook the ravioli in boiling water until tender, about 10-15 minutes.
- While the water is coming to a boil, heat the olive oil over medium heat in a large skillet. Add the mushrooms and cook until they are a bit browned and their juices evaporate, about 10 minutes.
- Add the peas if you are using them and cook 3 minutes more, or until they are heated through.
- Stir in the cream and bring the mixture to a boil. Season with the sauce with salt and pepper, then remove it from the heat.
- Drain the ravioli thoroughly and set them aside in a bowl.
- Melt the butter in the stock pot that you used to cook the ravioli in. Return the ravioli to the pot and toss them in the butter to coat them.
- Pour on the mushroom cream sauce and add some grated Parmesan cheese. Heat until it is bubbly, about 1 minute.
- Serve with some extra Parmesan cheese on each serving, plus a sprinkling of chopped fresh parsley.
- Makes 4 servings.
Nutrition
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If you are vegetarian, or just like quick and easy pasta meals, I think you will love this ravioli recipe.