Treat yourself to the ultimate comfort food with Mushroom Ravioli With Parmesan Cream Sauce—a luscious, restaurant-worthy pasta dish that’s surprisingly simple to make at home. Earthy mushrooms tucked inside pillowy ravioli come together with a rich, velvety sauce that’s heavy on flavor and light on effort. This is the kind of meal that turns a regular weeknight into something special, and always gets requests for seconds!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each bringing something unmistakable to the table. Don’t skip any, as they’re the building blocks for the irresistible flavors and creamy texture in every bite.
- Fresh mushroom ravioli: Opt for store-bought or homemade; their earthy notes form the heartbeat of the dish.
- Unsalted butter: Adds richness and helps develop the sauce’s silky texture.
- Shallots: Their mild, sweet flavor gently perfumes the cream sauce without overpowering the mushrooms.
- Garlic: A touch of minced garlic wakes up the sauce and deepens the overall flavor.
- Heavy cream: The star of the sauce, creating the creamy, decadent base that clings to every ravioli.
- Freshly grated Parmesan cheese: Melts right into the sauce for that nutty, salty bite everyone loves.
- Fresh thyme: Just a pinch brightens the cream and brings a subtle herbal note.
- Salt and black pepper: Both essential for balancing all the flavors—taste as you go!
- Extra mushrooms (optional): Sauté a few for tossing with the pasta if you want extra texture and mushroom flavor.
- Chopped parsley: Not just for color—its fresh, grassy flavor wakes up every plate.
How to Make Mushroom Ravioli With Parmesan Cream Sauce
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a gentle boil. Drop in your mushroom ravioli and cook according to the package instructions, usually just three to four minutes for fresh ravioli. Stir gently to keep them from sticking—and remember, a light hand is key to keeping those delicate pockets intact!
Step 2: Sauté the Aromatics and Mushrooms
In a large skillet over medium heat, melt the butter and sauté shallots until they’re soft and translucent, about two minutes. Stir in garlic and thyme, letting them sizzle until fragrant. If you love extra mushrooms, add sliced ones now, letting them brown and release their earthy aroma.
Step 3: Make the Parmesan Cream Sauce
Lower the heat and pour in the heavy cream, stirring to loosen any tasty bits stuck to the pan. Let it come to a gentle simmer, then gradually add the Parmesan cheese, whisking until the sauce is totally smooth and glossy. Season with salt and black pepper to taste—this is where all the flavors come together for that signature Mushroom Ravioli With Parmesan Cream Sauce moment!
Step 4: Combine Ravioli and Sauce
Using a slotted spoon, carefully transfer the cooked ravioli into the creamy sauce. Toss gently to coat every pillow of pasta without tearing them. If the sauce thickens too much, add a splash of reserved pasta water to loosen it up until you have your ideal consistency—creamy, dreamy, but never soupy.
Step 5: Plate and Garnish
Spoon the ravioli and sauce onto warm plates, making sure everyone gets a generous scoop. Sprinkle with extra Parmesan and a flurry of chopped parsley for color and freshness. A final twist of black pepper is the perfect finishing touch before serving immediately!
How to Serve Mushroom Ravioli With Parmesan Cream Sauce
Garnishes
Garnish is not just about looks—it adds layers of flavor and texture. Top your Mushroom Ravioli With Parmesan Cream Sauce with more shredded Parmesan, freshly ground black pepper, and a handful of chopped parsley. Lemon zest or a drizzle of good olive oil can elevate the dish with an extra bit of flair if you’re feeling fancy.
Side Dishes
This indulgent pasta needs light, crisp sides to balance its richness. Pair it with a simple arugula salad with lemon vinaigrette, roasted asparagus, or steamed green beans. For bread lovers, a slice of warm, crusty baguette is perfect for mopping up every bit of that Parmesan cream sauce.
Creative Ways to Present
Want to wow your guests? Serve Mushroom Ravioli With Parmesan Cream Sauce in shallow pasta bowls, twirling a nest of ravioli in the center. Top with microgreens, or add a poached egg for a luxurious brunch. For family-style feasting, pile it high in a large platter sprinkled with herb confetti for everyone to dig into.
Make Ahead and Storage
Storing Leftovers
If you have extra Mushroom Ravioli With Parmesan Cream Sauce, transfer it to an airtight container and refrigerate for up to two days. The sauce will thicken in the fridge, but it’s easy to bring it back to its luscious state.
Freezing
While cooked ravioli can get a bit soft after freezing, you can freeze the components! Make and freeze the cooked, cooled ravioli and Parmesan cream sauce separately. Defrost both overnight in the fridge and combine gently when ready to serve for the freshest taste.
Reheating
Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Stir frequently to prevent the sauce from separating. Microwave works in a pinch, but the stovetop yields a better texture for the Mushroom Ravioli With Parmesan Cream Sauce.
FAQs
Can I use any type of ravioli for this recipe?
Absolutely! While mushroom ravioli gives the dish its signature earthy flavor, you could try cheese, spinach, or even butternut squash ravioli for a delicious twist—just make sure the filling pairs well with the creamy Parmesan sauce.
Is it possible to make this dish vegetarian?
Yes, and it usually is by default. Just double-check that your Parmesan is vegetarian (look for rennet-free options), and you’ve got a fully vegetarian Mushroom Ravioli With Parmesan Cream Sauce.
Can I add protein to this meal?
Definitely! Pan-seared chicken, shrimp, or even crispy prosciutto make fabulous additions, turning your Mushroom Ravioli With Parmesan Cream Sauce into a heartier main course.
How do I avoid my sauce curdling?
Always add the Parmesan cheese slowly over low heat, and avoid letting the cream come to a hard boil. Whisk gently and patiently for the smoothest possible sauce.
Can I make the sauce in advance?
You can prepare the Parmesan cream sauce a day ahead and keep it chilled separately. Gently reheat before tossing with hot ravioli, adding a little extra cream if it’s thickened while sitting in the fridge.
Final Thoughts
There’s just something magical about a plate of Mushroom Ravioli With Parmesan Cream Sauce—it’s comforting, impressive, and downright irresistible. So the next time you crave a cozy, flavor-packed dinner, don’t hesitate to give this recipe a try. You might just find it’s your new pasta night favorite!
Print
Mushroom Ravioli With Parmesan Cream Sauce Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sauteing
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich and savory flavors of homemade Mushroom Ravioli with Parmesan Cream Sauce. This elegant dish combines tender ravioli filled with a flavorful mushroom mixture, topped with a creamy Parmesan sauce that will leave your taste buds wanting more.
Ingredients
For the Mushroom Filling:
- 1 cup chopped mushrooms
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Parmesan Cream Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Mushroom Filling: In a pan, sauté the mushrooms and garlic until tender. Mix with ricotta, Parmesan, salt, and pepper.
- Make the Pasta Dough: Mix flour and salt, then add eggs and oil. Knead into a dough, rest, and roll out.
- Fill and Shape the Ravioli: Place spoonfuls of filling on dough, top with another sheet, press to seal, and cut into ravioli shapes.
- Cook the Ravioli: Boil ravioli until they float, then drain.
- Prepare the Parmesan Cream Sauce: Melt butter, stir in flour, then gradually add milk. Stir in Parmesan, salt, and pepper.
- Serve: Toss cooked ravioli in the Parmesan cream sauce and enjoy!
Notes
- You can add sautéed spinach or crispy sage leaves for extra flavor.
- Make extra ravioli and freeze for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 95mg
Your email address will not be published. Required fields are marked *