Mushroom Ravioli Sauce (Print Version)
# Ingredients:
→ Sauce
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 each: dried basil, mustard powder
06 -
¼ teaspoon each: dried thyme, ground sage
→ Mushrooms/Other
07 -
12 oz mushrooms, sliced, cleaned and dried
08 -
1-2 tablespoons olive oil
09 -
½ cup dry white wine or chicken broth
10 -
3 tablespoons butter
11 -
3 cloves garlic, minced
12 -
2 tablespoons flour
13 -
½ cup Asiago cheese, finely grated from a block
14 -
½ cup Parmesan cheese, finely grated from a block
15 -
20 oz ravioli, refrigerated or frozen
16 -
Fresh parsley to garnish
# Instructions:
01 -
Combine 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.
02 -
Measure out remaining ingredients before beginning. Plan to start boiling pasta water when mushrooms are nearly finished cooking.
03 -
Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half the mushrooms, allowing them to brown undisturbed on each side for 3-4 minutes. Leave space between pieces to promote frying rather than steaming. Add more olive oil if needed. Remove when golden brown and set aside. Repeat with remaining mushrooms.
04 -
Turn off heat and allow pan to cool slightly. Add white wine to the same skillet and set heat to medium. Use a silicone spatula to scrape fond from bottom of the pan. Simmer until liquid reduces by half, about 4 minutes.
05 -
Melt butter in the skillet and add minced garlic. Cook for 2 minutes. Stir in flour and cook for 1-2 minutes, stirring continuously.
06 -
Reduce heat to medium-low. Gradually add the prepared sauce mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
07 -
While sauce simmers, cook ravioli according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
08 -
Reduce heat to low and stir in Asiago and Parmesan cheese until combined. Add the reserved mushrooms back to the sauce.
09 -
Either plate the ravioli and spoon sauce over top, or add ravioli directly to the skillet and carefully combine. Garnish with fresh parsley.
# Notes:
01 -
Mushrooms should be completely dry before cooking to achieve proper browning and caramelization.
02 -
Chardonnay or Pinot Grigio are excellent dry white wine options for this recipe.
03 -
For best results, grate cheese fresh from a block rather than using pre-packaged grated cheese.
04 -
This sauce pairs well with various ravioli fillings including Italian sausage, chicken & roasted garlic, or seafood options.
05 -
The recipe works equally well with tortellini or fettuccine as pasta alternatives.