Description
This easy and creamy Mushroom Ravioli Sauce is the perfect complement to store-bought or homemade ravioli. Made with mushrooms, white wine, flavorful herbs, and a blend of Asiago and Parmesan cheese, this sauce pairs beautifully with a variety of ravioli or tortellini for a restaurant-quality meal right at home.
Ingredients
Units
Scale
Sauce
- 1 1/4 cups half and half (half cream half milk)
- 3/4 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
Mushrooms & Aromatics
- 12 oz. mushrooms, sliced, cleaned, and dried
- 1–2 tablespoons olive oil
- 1/2 cup dry white wine (Chardonnay or Pinot Grigio) or chicken broth
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
Cheese
- 1/2 cup Asiago cheese, finely grated from a block
- 1/2 cup Parmesan cheese, finely grated from a block
Pasta
- 20 oz. ravioli, refrigerated or frozen
To Serve
- Fresh parsley, to garnish
Instructions
- Prepare the Sauce Ingredients: In a medium measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Set aside. Measure out the remaining ingredients before starting the cooking process.
- Cook the Mushrooms: Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half of the mushrooms, ensuring there’s space around them so they fry instead of steam. Allow them to brown undisturbed for 3-4 minutes on each side. Add more olive oil if needed. Once golden brown, remove to a plate and repeat with the remaining mushrooms.
- Deglaze the Pan: After all the mushrooms are cooked and set aside, turn off the heat and let the skillet cool slightly. Add the white wine (or chicken broth) and set the heat to medium. Use a silicone spatula to scrape and clean the bottom of the skillet, letting the liquid bubble gently and reduce by half (about 4 minutes).
- Create the Roux: Lower the heat and melt the butter in the skillet. Add minced garlic and cook for 2 minutes. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Add the Sauce Mixture: Reduce the heat to medium-low. Gradually add the prepared sauce mixture from step 1 in small splashes, stirring continuously. Bring to a gentle boil, then lower the heat to a simmer.
- Cook the Ravioli: While the sauce simmers gently, cook the ravioli in boiling, salted water according to package instructions, being careful not to overcook. Drain well once cooked.
- Add Cheese and Mushrooms: Turn the heat under the sauce to low and stir in the grated Asiago and Parmesan cheese until fully combined and melted. Return the browned mushrooms to the sauce and stir gently.
- Combine and Serve: Add cooked ravioli to a serving plate and spoon the creamy mushroom sauce over the top, or gently combine everything in the skillet. Garnish with fresh parsley and serve immediately.
Notes
- Mushrooms: Use pre-sliced, pre-washed mushrooms for convenience. Ensure mushrooms are dry before sautéing for best texture and browning.
- Wine Substitute: If you prefer not to use wine, replace it with additional chicken or beef broth.
- Cheese: Grate your cheese fresh from a block for the best melt and flavor. Asiago and Parmesan both work well, or substitute with Romano as needed.
- Pasta Variety: This sauce pairs well with any cheese, meat, or seafood ravioli. Tortellini or even fettuccine can be used as alternatives.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For best reheating results, use a double boiler method rather than microwaving.
- Yield: Serves 6 people as a main course.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 462
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 63mg
