Description
This creamy mushroom ravioli recipe blends tender mushroom-stuffed pasta with a rich and velvety Parmesan cream sauce. Sautéed cremini mushrooms add an earthy depth, while garlic and fresh parsley provide aromatic notes. Ready in just 25 minutes, this comforting Italian-inspired dish is perfect for an easy weeknight dinner or a special occasion.
Ingredients
Main Ingredients
- Fresh or frozen cheese, spinach, or mushroom ravioli (4 servings)
- 2 cups sliced cremini or baby bella mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions, typically 4-5 minutes for fresh ravioli. Drain the ravioli, reserving 1/2 cup of pasta water for later use.
- Sauté Mushrooms:
In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté for 6-8 minutes until they turn golden brown. Season with a little salt and pepper to enhance their flavor.
- Add Garlic:
Reduce the heat to low, add the minced garlic to the skillet, and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Create Cream Sauce:
Pour in the heavy cream and let it simmer gently for 3-4 minutes, allowing it to thicken slightly and absorb the mushroom flavors.
- Incorporate Parmesan:
Add the grated Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce thickens further. If the sauce is too thick, add some of the reserved pasta water to loosen it to your preferred consistency.
- Toss Ravioli in Sauce:
Add the cooked ravioli to the skillet and gently toss to coat them evenly with the creamy mushroom sauce. Let everything simmer together for 1-2 minutes to meld the flavors.
- Serve:
Plate the ravioli and garnish with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately for best taste and texture.
Notes
- Use fresh ravioli for a more delicate texture, though frozen works well too.
- Reserve pasta water as it helps in adjusting sauce consistency without diluting flavor.
- For a lighter version, substitute heavy cream with half-and-half or use a dairy-free cream alternative.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Use fresh Parmesan cheese rather than pre-grated for best melting and flavor.
