Creamy Ravioli with Mushroom Sauce
An easy ravioli recipe with a creamy mushroom sauce. It's vegetarian too.
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
Calories: 706kcalCarbohydrates: 62gProtein: 27gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 117mgSodium: 825mgPotassium: 517mgFiber: 9gSugar: 9gVitamin A: 1611IUVitamin C: 38mgCalcium: 151mgIron: 14mg
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