Description
A comforting creamy mushroom ravioli sauce that’s easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz. baby bella mushrooms, cleaned and sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth (or vegetable broth)
- ¾ cup heavy cream
- â…“ cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 package mushroom ravioli (about 9–12 oz.)
Instructions
- In a large skillet over medium heat, warm the olive oil and butter together. Add the sliced mushrooms and cook undisturbed until golden, then stir occasionally.
- Add the diced onion and sauté until soft and translucent (3–4 minutes), then stir in the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir for about a minute. Gradually add the chicken or vegetable broth, stirring to deglaze the pan.
- Reduce heat to low and stir in the heavy cream, Parmesan, dried thyme, and crushed red pepper flakes (if using). Season with salt and black pepper. Simmer for 3–4 minutes to thicken.
- Meanwhile, bring a large pot of salted water to a boil. Cook the mushroom ravioli according to package instructions (3–4 minutes). Drain and gently toss in the creamy sauce.
- Serve immediately, garnishing with extra Parmesan and fresh parsley if desired.
Notes
Choose fresh mushrooms for better flavor. Adjust thickness with broth if necessary.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg