Mushroom Ravioli with Cream Sauce (Print Version)

# Ingredients:

→ Sauce Base

01 - 1 ¼ cups half and half (half cream half milk)
02 - ¾ cup chicken broth
03 - 1 teaspoon Worcestershire sauce
04 - 1 teaspoon dried parsley
05 - ½ teaspoon dried basil
06 - ½ teaspoon mustard powder
07 - ¼ teaspoon dried thyme
08 - ¼ teaspoon ground sage

→ Mushroom Mixture

09 - 12 oz. mushrooms, sliced, cleaned and dried
10 - 1-2 tablespoons olive oil
11 - ½ cup dry white wine (or substitute chicken broth)
12 - 3 tablespoons butter
13 - 3 cloves garlic, minced
14 - 2 tablespoons flour

→ Cheese and Pasta

15 - ½ cup Asiago cheese, freshly grated
16 - ½ cup Parmesan cheese, freshly grated
17 - 20 oz. ravioli, refrigerated or frozen

→ Garnish

18 - Fresh parsley, chopped

# Instructions:

01 - Combine the half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage in a medium measuring cup with a spout. Set aside. Measure out remaining ingredients before beginning to cook.
02 - Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half of the mushrooms, allowing them to brown on each side for 3-4 minutes undisturbed. Leaving space around them will create proper browning. Add more olive oil if needed during cooking. Once golden brown, remove and set aside on a plate.
03 - Repeat the process with the remaining mushrooms. Once browned, remove from pan and set aside. Turn off heat and allow pan to cool slightly.
04 - Add white wine to the same skillet and set heat to medium. Use a silicone spatula to scrape and release the browned bits from the bottom of the pan. Allow the wine to reduce by half, approximately 4 minutes.
05 - Melt the butter in the skillet and add the minced garlic. Cook for 2 minutes until fragrant. Stir in the flour and cook for 1-2 minutes, stirring continuously to create a smooth paste.
06 - Start boiling water for the ravioli while continuing with the sauce.
07 - Reduce heat to medium-low. Gradually add the prepared sauce mixture in small splashes, stirring continuously to prevent lumps. Bring to a gentle boil, then reduce to a simmer.
08 - While the sauce simmers, cook the ravioli according to package instructions. Set a timer to avoid overcooking. Drain once finished.
09 - Reduce heat to low and stir in the grated Asiago and Parmesan cheese until fully melted and incorporated. Add the reserved mushrooms back to the sauce.
10 - Either place the cooked ravioli on serving plates and spoon the mushroom sauce over top, or add the ravioli directly to the skillet and gently toss to combine. Garnish with fresh parsley before serving.

# Notes:

01 - For best results, use freshly grated cheese rather than pre-packaged varieties as they melt more smoothly.
02 - If you prefer not to use wine, substitute an equal amount of additional chicken broth.
03 - Thoroughly dry mushrooms after cleaning to ensure proper browning.

Back