Description
This Mushroom Ravioli Sauce is a creamy blend of earthy mushrooms and garlic, perfect for impressing family and friends.
Ingredients
Scale
- 1 1/4 cups half and half
- 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
- 12 oz. mushrooms, sliced/cleaned/dried
- 1–2 tablespoons olive oil
- 1/2 cup dry white wine or additional chicken broth
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1/2 cup Asiago cheese, finely grated
- 1/2 cup Parmesan cheese, finely grated
- 20 oz. ravioli, refrigerated or frozen
- Fresh parsley for garnish
Instructions
- In a medium measuring cup, mix the half and half, chicken broth, Worcestershire sauce, and seasonings. Set aside.
- Heat olive oil in a deep skillet. Sauté half the mushrooms until golden brown, then repeat with the remaining mushrooms.
- Pour the white wine into the skillet and scrape the bottom of the pan, allowing the mixture to reduce.
- Melt butter in the skillet, add minced garlic, and sauté before incorporating the flour.
- Whisk in the sauce mixture, stirring until it comes to a gentle boil and then reduces to a simmer.
- Cook the ravioli according to package instructions.
- Stir in the grated cheeses until melted, adding the sautéed mushrooms back.
- Gently coat the cooked ravioli in the sauce or serve separately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: Mushroom Ravioli Sauce, Creamy Sauce, Pasta Sauce