Mushroom Ravioli with a Parmesan Cream Sauce

Mushroom Ravioli with a Parmesan Cream Sauce is an easy and delicious recipe that you can make any night of the week.  The sauce comes together in minutes using simple ingredients. You can use plain ravioli,l but I used mushroom ravioli from @nicolasmarketplace and they were so fresh and good.  This company has amazing products and ships directly to your home.  So be sure to check them out.

1 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Butter

1 Garlic Clove- Sliced Thinly

8 Oz. Cremini Mushrooms- Sliced

⅛ tsp. Red Pepper Flakes

½ tsp. Salt

½ tsp. Black Pepper

3 tsp. Fresh Thyme

½ Lemon- Juiced

¼ White Wine

1 Cup Heavy Cream

½ Cup Grated Pecorino Romano

1 Package of Mushroom Ravioli – my box was a 24 count 

Boil your salted pasta water.  In a saucepan, heat the olive oil and butter on a low flame.  Add in the garlic and red pepper flakes and saute for about 5 minutes. Be sure not to burn the garlic.  Add in the mushrooms, raise the heat to medium/low heat and saute for about 8 minutes until they become soft.  Then season with salt, black pepper and thyme.  Add in your lemon juice and wine and cook for about another 8 minutes until the wine begins to reduce.  Pour the heavy cream in the pan and simmer for 5 minutes..  The sauce will thicken slightly.  In the meantime, boil the ravioli and drain.  Finish the sauce by stirring in the grated Pecorino.  Add your ravioli in the pan and serve.

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