Be sure to try my Baked Ravioli and Mushroom Chicken Pasta recipes next!
Mushroom Ravioli Sauce
If you love adding a gourmet flair to your home cooked meals, you are going to love this mushroom ravioli sauce. This incredible cream sauce has the best combination of seasonings, a buttery white wine reduction with garlic, (I do have a wine substitute if needed), and Asiago and Parmesan cheese. The mushrooms are cooked to golden perfection and complement a variety of ravioli filling options. I know I just sold you on that one. Let’s get into everything you need to know!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Heat olive oil and sauté the mushrooms in batches until golden on each side. Set aside. Deglaze the skillet with wine and cook until reduced by half. Add butter and garlic.
Stir in flour and cook for 2 minutes. Combine the seasonings, half and half, chicken broth, and Worcestershire sauce. Add it to the butter/flour mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Cook the ravioli according to package instructions. Reduce heat of the sauce to low and stir in the Asiago and Parmesan cheese. Add the mushrooms back.
Add the drained pasta. (Alternatively, you can add the cooked ravioli to a plate and spoon the sauce on top.) Garnish with parsley and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn’t reheat back to it’s exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stove top is the best way to restore it to it’s original form.
Try These Next
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box Cheese Grater– Always shred/grate your cheese from a block. Packaged cheese won’t melt well in cream sauces/soups and it doesn’t taste as fresh. Pasta Strainer– This is the one I have and love. Silicone Spatula– I use these every time I cook. It makes it easy to carefully toss the ravioli into the sauce. Better Than Bouillon– I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time!
