Description
A comforting and creamy mushroom ravioli sauce that evokes memories of family meals, perfect for any occasion.
Ingredients
Scale
- 1 ¼ cups half-and-half
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 12 oz. mushrooms (sliced, cleaned, and dried)
- 1–2 tablespoons olive oil
- ½ cup dry white wine (or chicken broth)
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 2 tablespoons flour
- ½ cup Asiago cheese (finely grated)
- ½ cup Parmesan cheese (finely grated)
- 20 oz. ravioli (refrigerated or frozen)
- Fresh parsley (for garnish)
Instructions
- In a medium measuring cup, combine the half-and-half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Mix well and set aside.
- Heat 1-2 tablespoons olive oil in a deep 12-inch skillet over medium-high heat. Add half of the sliced mushrooms and cook for 3-4 minutes per side until golden brown. Remove and set aside. Repeat with remaining mushrooms.
- Turn off the heat and let the skillet cool slightly. Pour in the white wine or additional chicken broth, scraping up browned bits from the pan. Let bubble gently and reduce by half, about 4 minutes.
- Melt 3 tablespoons of butter in the skillet, and add minced garlic. Sauté for about 2 minutes until fragrant. Stir in flour and cook for 1-2 minutes, mixing continuously.
- Reduce heat to medium-low and slowly add the prepared sauce mixture, stirring constantly. Let simmer while cooking ravioli according to package instructions.
- Once ravioli are al dente, drain and reduce sauce heat to low. Stir in Asiago and Parmesan cheeses until melted, then add sautéed mushrooms.
- Serve the cooked ravioli on plates and spoon sauce over the top, or fold ravioli into the skillet to coat. Garnish with fresh parsley.
Notes
Use high-quality ingredients for the best flavor. Can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg