Hey y'all! If you’re searching for the ultimate way to take your ravioli game up a notch, you’ve found it. This Mushroom Ravioli Sauce is an irresistible blend of earthy mushrooms, rich cream, and savory garlic that will transform any meal into a restaurant-worthy experience. It’s perfect for cozy dinners, date nights, or impressing guests at your next gathering. Let’s get cooking!
Why You'll Love This Mushroom Ravioli Sauce
- Super creamy and flavorful, with a velvety texture that hugs every ravioli.
- Quick to whip up—ready in just 25 minutes, making it ideal for busy nights.
- Packed with umami-rich mushrooms for a satisfying, gourmet taste.
- Flexible for vegetarian diets and easily adaptable for other preferences.
- Pairs beautifully with homemade or store-bought ravioli, making it versatile for any occasion.
Ingredients for Mushroom Ravioli Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped (about ½ cup)
- 3 garlic cloves, minced
- 12 ounces cremini or white mushrooms, cleaned and sliced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dry white wine (optional, but highly recommended)
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- 1 tablespoon chopped fresh parsley (for garnish)
How to Make Mushroom Ravioli Sauce
Step 1: Sauté the Aromatics
In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pan, along with the salt and pepper. Cook, stirring occasionally, for about 6-8 minutes or until the mushrooms have released their moisture and are deeply browned.
Step 3: Deglaze and Simmer
Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half for extra flavor.
Step 4: Add Cream and Cheese
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and thyme. Simmer gently for 4-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Step 5: Finish and Serve
Taste and adjust seasoning if needed. Spoon the creamy mushroom sauce generously over cooked ravioli and sprinkle with chopped parsley. Serve immediately and enjoy!
Notes for the Best Mushroom Ravioli Sauce
- For an even richer flavor, try a mix of mushrooms like shiitake or portobello. Check out this guide to mushrooms for inspiration.
- Don’t skip the wine! It adds depth, but you can substitute with vegetable broth if preferred.
- If you’re lactose intolerant, use lactose-free cream or a high-quality plant-based alternative like coconut milk.
Variations on Mushroom Ravioli Sauce
- Truffle Twist: Add a drizzle of truffle oil before serving for a luxurious touch.
- Spinach & Mushroom: Stir in 2 cups of baby spinach during the last 2 minutes of simmering for extra color and nutrition.
- Vegan: Use vegan butter, plant-based cream, and nutritional yeast instead of Parmesan.
Required Equipment for Mushroom Ravioli Sauce
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Storage Instructions for Mushroom Ravioli Sauce
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk if needed to loosen the sauce. This sauce is not freezer-friendly, as dairy may separate.
Suggested Pairings & Serving Recommendations
- Serve over cheese or spinach ravioli, with a side of garlic bread for a complete meal.
- Pair with a crisp Chardonnay or Pinot Grigio for a perfectly balanced dinner.
- Garnish with extra Parmesan and fresh parsley for a beautiful presentation.
Pro Tips for the Perfect Mushroom Ravioli Sauce
- Sauté the mushrooms without crowding the pan to ensure they get golden and flavorful (learn more about proper mushroom sautéing).
- Let the sauce simmer gently—avoid boiling to prevent curdling.
- For extra flavor, use fresh herbs and freshly grated Parmesan.
FAQ – Mushroom Ravioli Sauce
- Can I make this sauce ahead of time?
- Yes! You can prepare the sauce up to 2 days ahead and refrigerate; reheat gently before serving.
- What type of ravioli works best with this sauce?
- Cheese, mushroom, or spinach ravioli are all fantastic choices!
- Can I freeze Mushroom Ravioli Sauce?
- Freezing is not recommended due to the cream content, which may cause separation on thawing.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
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1In a large skillet over medium heat, melt the butter with the olive oil.
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2Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 8 minutes.
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3Stir in the minced garlic and dried thyme, and cook for 1 minute until fragrant.
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4Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
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5Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
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6Remove from heat and sprinkle with chopped fresh parsley before serving over mushroom ravioli.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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