When you're in the market for cold weather comfort food of the pasta persuasion, mushroom ravioli with cream sauce is a quick and easy recipe that really hits the spot. It's rich and satisfying, yet remarkably simple. Infused with the punchy flavors of garlic and fresh thyme, this cream sauce makes a terrific match for the mild earthiness of mushrooms. While homemade pasta would certainly be wonderful here, packaged ravioli is the secret to making this dish such a cinch. Need a plate of something substantial and soothing in a hurry? Ravioli to the rescue.
This was inspired by my butternut squash ravioli recipe, which is another delectable variation on the ravioli theme.
Ingredients for Mushroom Ravioli with Cream Sauce
- mushroom ravioli (prepared)
- unsalted butter
- garlic
- white wine
- heavy whipping cream
- fresh thyme
- kosher salt and fresh ground black pepper
- Parmigiano Reggiano
- fresh flat leaf parsley
See recipe card for quantities.
Instructions
Begin by finely chopping the thyme leaves and mincing the garlic.
In a large skillet, melt the butter over medium heat. Then add the garlic and thyme. Sauté for about a minute, or until the garlic becomes fragrant.
Then add the wine and the cream.
Adjust the heat until the mixture reaches a gentle simmer and cook until the sauce has thickened and reduced a bit. (This will take at least 10 minutes.)
In the meantime, cook the ravioli (per package instructions) and then drain.
Once the cream sauce has thickened and reduced slightly, season it to taste with salt and pepper.
Divide the ravioli among shallow bowls and ladle over the sauce. Top with a generous amount of freshly shredded Parmigiano Reggiano and a good sprinkling of chopped parsley. Serve immediately.
Hint: This cream sauce is very adaptable. For instance, fresh rosemary makes a lovely substitute for the thyme, and a small shallot makes an excellent alternative to the garlic.
Related
Looking for more easy and deliciously indulgent pasta recipes? Try these:
Pairing
Here are a few recipes that you might consider for rounding out a menu featuring mushroom ravioli with cream sauce:
📖 Recipe
Mushroom Ravioli with Cream Sauce
Ingredients
- 16 ounces mushroom ravioli (prepared)
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ cup white wine
- ½ cup heavy whipping cream
- 2 teaspoons fresh thyme leaves finely chopped
- kosher salt and fresh ground black pepper (to taste)
- Parmigiano Reggiano shredded or grated
- fresh flat leaf parsley roughly chopped
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the garlic and thyme. Sauté for about a minute, or until the garlic becomes fragrant.
- Then add the wine and cream. Adjust the heat until the mixture reaches a gentle simmer and cook until the sauce has thickened and reduced a bit. (This will take at least 10 minutes.)
- In the meantime, cook the ravioli (per package instructions) and then drain.
- Once the cream sauce has thickened and reduced slightly, season it to taste with salt and pepper.
- Divide the ravioli among shallow bowls and ladle over the sauce. Top with a generous amount of freshly shredded Parmigiano Reggiano and a good sprinkling of chopped parsley. Serve immediately.
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