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Creamy Mushroom Ravioli Sauce with Parmesan

Creamy Mushroom Ravioli Sauce with Parmesan
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This Creamy Mushroom Ravioli Sauce with Parmesan is a rich, indulgent yet fresh sauce combining earthy mushrooms, heavy cream, and sharp Parmesan. It transforms simple ravioli into a gourmet dish that’s quick and easy to prepare, perfect for comforting weeknight dinners or special occasions.

Ingredients

Scale

Main Ingredients

  • 8 oz fresh cremini or button mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp fresh thyme or parsley, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup white wine (optional)

Variations (Optional)

  • 1 cup fresh spinach (added at the end)
  • Mixed mushrooms such as shiitake, oyster, or porcini (replacement for cremini/button mushrooms)
  • Pinch of red pepper flakes or cayenne (for heat)
  • Fresh rosemary, sage, or basil (alternative herbs)
  • For dairy-free: 1 cup coconut cream and 3/4 cup nutritional yeast replacing heavy cream and Parmesan

Instructions

  1. Prepare the Mushrooms: Clean and slice your mushrooms evenly to ensure uniform cooking. Sauté them in butter over medium heat until they release their moisture and turn golden brown, unlocking their rich, earthy flavor.
  2. Add Garlic and Herbs: Once the mushrooms are browned, add minced garlic and your choice of fresh herbs such as thyme or parsley. Cook for about 1 minute until fragrant, allowing the aroma to infuse the sauce without burning.
  3. Deglaze with White Wine (Optional): Pour in white wine to deglaze the pan, scraping up the flavorful browned bits from the bottom. Let the wine reduce by half to concentrate the taste and add subtle acidity that balances the richness.
  4. Stir in Cream and Parmesan: Lower the heat and add the heavy cream, stirring gently. Gradually sprinkle in grated Parmesan while stirring continuously to melt the cheese smoothly into the sauce, creating a creamy texture without clumps.
  5. Season and Simmer: Season the sauce with salt and freshly ground black pepper to taste. Let it simmer gently for a few minutes until it thickens enough to coat ravioli perfectly without overpowering the delicate pasta.

Notes

  • Use room temperature heavy cream and Parmesan for smoother melting into the sauce.
  • Don’t overcrowd the pan; cook mushrooms in batches if needed to ensure proper browning.
  • Grate fresh Parmesan cheese for better flavor and meltability.
  • Simmer the sauce over low heat to prevent curdling and maintain a silky texture.
  • Season gradually as Parmesan and butter add natural saltiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze sauce in portions; thaw overnight in refrigerator and reheat gently with added cream or milk if separated.
  • Garnish with fresh parsley, extra Parmesan, or toasted pine nuts for added texture and flavor.

Nutrition

Keywords: Creamy mushroom sauce, Ravioli sauce, Parmesan sauce, Mushroom cream sauce, Easy pasta sauce, Comfort food, Italian sauce

Find it online: https://eazyum.com/creamy-mushroom-ravioli-sauce-with-parmesan/