Description
A delicious and creamy Mushroom Ravioli served with a flavorful White Wine Sauce, perfect for any pasta lover.
Ingredients
Scale
- 300 ml half and half
- 180 ml chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 0.5 teaspoon dried basil
- 0.5 teaspoon mustard powder
- 0.25 teaspoon dried thyme
- 0.25 teaspoon ground sage
- 340 grams fresh mushrooms, sliced and cleaned
- 1 to 2 tablespoons olive oil
- 120 ml dry white wine or chicken broth
- 45 grams unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 50 grams Asiago cheese, finely grated
- 50 grams Parmesan cheese, finely grated
- 570 grams ravioli, refrigerated or frozen
- Fresh parsley, chopped, for garnish
Instructions
- In a medium measuring jug, combine half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, thyme, and sage. Set aside.
- Lay out all remaining ingredients before starting. When mushrooms are nearly done, begin heating a large pot of water for the ravioli.
- Heat olive oil in a deep 30-cm skillet over medium-high heat. Add half the mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until golden-brown, adding oil if necessary. Remove to a plate and repeat with remaining mushrooms. Set mushrooms aside and briefly cool the pan.
- Pour white wine into the skillet over medium heat. Use a silicone spatula to scrape any bits from the bottom. Reduce the liquid by half, simmering gently for approximately 4 minutes.
- Melt butter in the skillet. Add minced garlic and cook for 2 minutes. Stir in flour and cook, stirring constantly, for 1–2 minutes. Lower heat to medium-low, gradually add the prepared sauce mixture, whisking to prevent lumps. Bring to a gentle boil, then reduce to a simmer.
- While sauce simmers, cook ravioli in boiling salted water according to package instructions. Drain well once al dente.
- Lower heat to minimum. Stir Asiago and Parmesan cheese into the sauce until melted and smooth. Return sautéed mushrooms to the skillet and fold gently to combine.
- Either transfer cooked ravioli to serving plates and spoon the mushroom sauce over the top, or carefully stir ravioli into the skillet to coat. Garnish with chopped fresh parsley and serve immediately.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- You can substitute the fresh mushrooms with dried mushrooms; just rehydrate them before use.
- Feel free to adjust the amount of garlic according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg