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Creamy Garlic Mushroom Ravioli

Tender cheese ravioli tossed in a rich garlic parmesan cream sauce with golden brown sautéed mushrooms. A gourmet dinner ready in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Mushrooms
  • 16 oz cheese ravioli refrigerated or frozen
  • 8 oz cremini mushrooms sliced
  • 1 tbsp olive oil
  • 2 tbsp butter unsalted, divided
Cream Sauce
  • 2 cloves garlic minced
  • 0.25 cup white wine dry (optional)
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 1 tsp fresh thyme
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large pot for boiling water
  • Colander

Method
 

  1. Cook ravioli in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, heat olive oil and 1 tbsp butter. Sauté mushrooms until browned (5-7 mins). Remove mushrooms and set aside.
  3. Add remaining butter and garlic to the pan. Sauté for 30 seconds.
  4. Deglaze pan with wine (if using) and simmer for 2 minutes. Stir in heavy cream and thyme.
  5. Simmer sauce for 3-4 minutes until slightly thickened. Remove from heat and stir in parmesan.
  6. Add ravioli and mushrooms to the sauce. Toss gently. Add pasta water if sauce is too thick.
  7. Season with salt and pepper. Garnish with parsley and serve.

Notes

Use a wide skillet so the mushrooms have room to brown rather than steam. Freshly grated parmesan melts much better than pre-shredded.