Mushroom Ravioli Sauce (2024)

5 from 21 ratings

Servings: 6 people

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Seasonings

• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon mustard powder
• ▢ ¼ teaspoon dried thyme
• ▢ ¼ teaspoon ground sage

Mushroom Sauce

• ▢ 12 oz. mushrooms, sliced/cleaned/dried
• ▢ 1-2 tablespoons olive oil
• ▢ ½ cup dry white wine, or chicken broth. See notes.
• ▢ 3 tablespoons butter
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons flour
• ▢ 1 ¼ cups half and half, (half cream half milk)
• ▢ ¾ cup chicken broth
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ½ cup Asiago cheese, finely grated from a block
• ▢ ½ cup Parmesan cheese, finely grated from a block.
• ▢ 20 oz. ravioli, refrigerated or frozen
• ▢ Fresh Parsley, to garnish

• Prep Work: Combine the seasonings, half and half, chicken broth, and Worcestershire sauce in a medium container with a spout. Set aside. Measure out remaining ingredients prior to beginning. Begin boiling pasta water once the mushrooms are nearly cooked.

• Heat olive oil in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to fry (vs. steam). Add a splash more of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.

• Add the white wine to the same skillet used to cook the mushrooms and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.

• Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Stir in the flour and cook for 1-2 minutes, stirring continuously.

• Reduce heat to medium-low. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.

• Let the sauce simmer gently while you cook the ravioli according to package instructions, set a timer to avoid overcooking. Drain once cooked.

• Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.

  See Also

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• Add the cooked ravioli to a serving plate and spoon the sauce on top, or add the ravioli to the skillet and carefully stir to combine. Garnish with parsley and serve!

Pro Tips:

• Mushrooms: I use white button mushrooms that are already sliced/washed. Mushrooms can be hard to dry completely after rinsing at home and absorb water really easily, so I find this to be a really convenient time saver. They’ll also crisp up better in the pan if they’re completely dry. If they're super thick, I'll carefully slice them in half.
• Wine: Chardonnay or Pinot Grigio are great dry white wines for this recipe. Chicken or beef broth can be used if you don’t cook with wine.
• Cheese: Grate the cheese from a block, packaged grated cheese won't melt as well or taste as good. Asiago cheese pairs really well with mushrooms, but if you're unable to get it, you can use all Parmesan, or a mix of Parmesan and Romano. Belgioioso is my brand of choice for all 3 varieties.
• Ravioli: I use Rana refrigerated Ravioli with this recipe. There are several varieties which pair well with this sauce, including Italian sausage, Chicken & Roasted Garlic, Shrimp and Lobster, and more.
• 20 oz. tortellini can be used in this recipe as well. (Or try my easy Tortellini Sauce recipe!)
• 1/2 lb. Fettuccine would work as well, or try my creamy mushroom pasta recipe.

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.

The nutritional information shared is an estimate and is per serving. There are 6 servings in this recipe.

Course: Main Course

Cuisine: American, Italian

Author: Stephanie