Mushroom Ravioli with Cream Sauce
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.
Servings 4 servings
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.