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Ravioli with Mushroom Cream Sauce

4.70 from 169 votes
mushroom ravioli with creamy sauce in a skillet
Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you'll never want your ravioli any other way!
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings:4 servings

Ingredients

  • 18 ounces mushroom ravioli, see note
  • 8 ounces mushrooms, sliced
  • 3 whole garlic cloves, peeled OR 1 tablespoon minced garlic
  • 3 tablespoons butter
  • 2 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon italian herb blend seasoning , or Herbs de Provence
  • ½-1 teaspoon salt, to taste
  • 1/2 teaspoon freshly cracked black pepper, reduce to 1/4 teaspoon if using ground black pepper

Instructions

  • Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
  • In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
  • Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
  • Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
  • Gently stir in ravioli.
  • If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Notes

You can substitute the ravioli with any favorite - sausage, cheese, spinach etc. 
 

Nutrition

Calories: 659 kcal, Carbohydrates: 58 g, Protein: 22 g, Fat: 38 g, Saturated Fat: 19 g, Trans Fat: 1 g, Cholesterol: 152 mg, Sodium: 1257 mg, Potassium: 369 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 896 IU, Vitamin C: 9 mg, Calcium: 90 mg, Iron: 14 mg
Course: Main Course
Cuisine: Italian
Author: Tiffany