Description
This creamy mushroom sauce for ravioli is rich, silky, and full of earthy flavor — no wine needed. Butter-browned mushrooms, garlic, and a touch of broth come together with cream and Parmesan for a sauce that feels indulgent but easy enough for any night of the week.
Ingredients
- 1 1/2 lb fresh ravioli (cheese, spinach-ricotta, or mushroom)
- 2 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 16 oz mushrooms, sliced (cremini or a mix with shiitake/oyster)
- 1 small shallot, finely minced (or 1/2 small onion)
- 3–4 cloves garlic, minced
- 1 cup low-sodium mushroom or vegetable broth
- 2 tbsp apple cider vinegar or lemon juice, divided
- 1 cup heavy cream (or 3/4 cup cream + 1/4 cup half-and-half)
- 1/2 cup finely grated Parmesan cheese (plus more for serving)
- 1/2 tsp kosher salt, more to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard (optional, for depth)
- 1 tsp soy sauce (optional, for umami)
- 2 tbsp chopped parsley or chives, for garnish
- Reserved pasta water, as needed
Instructions
1. Bring a large pot of salted water to a gentle boil. Cook ravioli according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 2–3 minutes until golden. Stir and cook 3–4 minutes more until browned. Season lightly with salt.
3. Reduce heat to medium. Add remaining olive oil and the shallot. Sauté 1–2 minutes until soft. Stir in garlic; cook 30 seconds until fragrant.
4. Pour in 1/2 cup broth mixed with 1 tbsp apple cider vinegar. Scrape up any browned bits and simmer 1–2 minutes until slightly reduced.
5. Add remaining broth and the cream. Stir in black pepper, optional red pepper flakes, Dijon, or soy sauce. Simmer gently 3–5 minutes until the sauce thickens slightly.
6. Remove from heat. Stir in Parmesan until melted and smooth. Taste and add salt as needed. Stir in 1 tbsp lemon juice or vinegar to brighten. If the sauce is too thick, whisk in a bit of reserved pasta water.
7. Add cooked ravioli to the sauce and gently toss to coat. Sprinkle with parsley or chives and extra Parmesan. Serve warm.
Notes
Avoid boiling after adding the cream to prevent curdling.
If sauce thickens too much upon standing, whisk in a splash of broth or milk.
Try adding baby spinach, peas, or a touch of truffle oil for variation.
Store leftovers in the fridge for up to 3 days and reheat gently on low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: about 10–12 ravioli
- Calories: 610
- Sugar: 5g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 110mg