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This creamy mushroom ravioli combines the earthy richness of golden-seared mushrooms with a velvety sauce that hugs each pillow of pasta perfectly. The aromatic herbs and tangy cheeses create a restaurant-quality dish that comes together easily in your own kitchen.
I first made this recipe when I was craving something comforting yet special during a particularly stressful week. The way the kitchen filled with the aroma of garlic and herbs as the mushrooms seared was instantly calming. Now it's my go-to impressive dinner when friends come over.
Ingredients
- Half and half: Providing the perfect balance of richness without being too heavy
- Chicken broth: Adding savory depth and thinning the sauce to the ideal consistency
- Worcestershire sauce: Bringing umami complexity that enhances the mushroom flavor
- Dried herbs: Creating aromatic layers without overwhelming the delicate ravioli
- Mushrooms: Ideally cremini or baby bella for their robust earthy flavor
- Dry white wine: Deglazing the pan and adding sophisticated acidity
- Butter and flour: Creating the roux that thickens your sauce perfectly
- Asiago and Parmesan cheeses: Use freshly grated for the smoothest melt and best flavor
- Refrigerated or frozen ravioli: Choose your favorite filling—cheese or mushroom work wonderfully
Step-by-Step Instructions
- Prep Your Ingredients:
- Combine half and half, chicken broth, Worcestershire sauce, and all dried herbs in a measuring cup with a spout. Having this mixture ready allows for smooth sauce building later. Measure remaining ingredients and set aside. This preparation makes the cooking process flow seamlessly.
- Clean and Prepare Mushrooms:
- Clean mushrooms with a damp paper towel rather than washing them. Slice uniformly for even cooking. Thoroughly dry the mushrooms before cooking as excess moisture prevents proper browning which is crucial for developing deep flavor.
- Sear Mushrooms In Batches:
- Heat olive oil until shimmering in a large skillet. Add only half the mushrooms, arranging them in a single layer with space between each slice. Allow them to cook undisturbed for 3-4 minutes until deeply golden on one side before flipping. This patience creates the caramelization that transforms their flavor. Remove first batch and repeat with remaining mushrooms.
- Deglaze The Pan:
- Add white wine to the empty skillet while it's still hot. As it bubbles, use a spatula to scrape up all the browned bits from the mushrooms. These flavor concentrates dissolve into the wine, creating the foundation of your sauce. Reduce the wine by half to concentrate its flavor while cooking off the alcohol.
- Create The Roux Base:
- Melt butter in the same skillet, then add minced garlic and cook until fragrant but not browned, about 2 minutes. Sprinkle flour over the butter and garlic, stirring constantly to prevent lumps. Cook this mixture for 1-2 minutes until it smells slightly nutty, which removes the raw flour taste.
- Build The Sauce:
- With heat reduced to medium-low, slowly add the herb and cream mixture in small amounts, whisking constantly between additions. This gradual approach prevents lumps from forming. Once all liquid is incorporated, bring to a gentle simmer until the sauce coats the back of a spoon.
- Cook The Ravioli:
- While the sauce simmers, cook ravioli according to package directions in well-salted water. Fresh ravioli typically cooks in 3-4 minutes, while frozen may take 7-8 minutes. Set a timer to prevent overcooking, as perfectly al dente ravioli holds up better in the sauce.
- Combine Everything:
- Once the sauce has thickened slightly, reduce heat to low and stir in the freshly grated cheeses until completely melted. Return the seared mushrooms to the pan, gently folding them into the sauce. Add the drained ravioli directly to the sauce or plate the ravioli and spoon the sauce over top, depending on your preference for presentation.
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The first time I served this ravioli to my family, my usually picky eater asked for seconds and then requested it for his birthday dinner. The way the mushrooms absorb the savory flavors while maintaining their meaty texture makes them the star ingredient that converts even mushroom skeptics.
Make-Ahead Options
This sauce can be prepared up to two days ahead and stored in an airtight container in the refrigerator. When ready to serve, gently reheat in a skillet over medium-low heat, adding a splash of broth if needed to thin it out. Cook fresh ravioli just before serving for the best texture.
Substitution Guide
For a dairy-free version, substitute coconut cream for the half and half and use your favorite plant-based butter. The coconut flavor pairs surprisingly well with the mushrooms. If you prefer not to use wine, simply double the amount of chicken broth with a teaspoon of lemon juice added for acidity. Don't have Asiago? Gruyère or Fontina make excellent substitutes that melt beautifully and complement the mushroom flavor profile.
Serving Suggestions
Serve this rich ravioli with a simple arugula salad dressed with lemon juice and olive oil to cut through the creaminess. A side of roasted asparagus or broccolini also pairs wonderfully, adding color and a slight bitterness that balances the dish.
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This creamy mushroom ravioli is a comforting yet elegant dish that will impress family and friends alike. It's simple to make but tastes luxurious!
Frequently Asked Questions
- → Can I use different types of mushrooms?
Absolutely! While button or cremini mushrooms work well, you can experiment with shiitake, oyster, or portobello mushrooms for more complex flavors. A mixture of different varieties creates wonderful depth.
- → What can I substitute for the white wine?
If you prefer not to use alcohol, simply substitute with additional chicken broth. You can add a teaspoon of lemon juice to replicate some of the acidity that wine provides.
- → Can I make this dish vegetarian?
Yes! Substitute the chicken broth with vegetable broth, and ensure your ravioli filling is vegetarian. The rest of the recipe remains the same for a delicious meatless option.
- → How do I prevent the cream sauce from breaking?
Keep the heat low when adding the cream mixture and cheese. Avoid boiling the sauce after the dairy is added, and incorporate the cheese gradually while stirring continuously.
- → Can I prepare components of this dish ahead of time?
The mushrooms can be sautéed up to 2 days in advance and refrigerated. The sauce is best made fresh, but the entire dish reheats well over low heat with a splash of cream if needed.
- → What sides pair well with this mushroom ravioli?
A simple green salad with vinaigrette, garlic bread, or roasted vegetables complement this rich pasta dish. For wine pairing, try a medium-bodied white like Chardonnay or a light red like Pinot Noir.