Creamy Mushroom Ravioli
Tender ravioli and golden mushrooms in a silky garlic cream sauce. Ready in 30 minutes, in one skillet.
30 min
Total
4
Servings
Intermediate
Level
Veg
Timeline
Prep 10 min, Cook 20 min.
Ingredients
For the pasta
500 g (1 lb) fresh cheese ravioli
Salt, for the cooking water
For the sauce
2 tbsp olive oil
2 tbsp butter
300 g (10 oz) cremini mushrooms, sliced
1 shallot, finely chopped
3 garlic cloves, minced
1 tbsp fresh thyme leaves
60 ml (¼ cup) dry white wine
240 ml (1 cup) heavy cream
40 g (½ cup) grated Parmesan
1 tsp lemon juice
Salt and black pepper, to taste
To serve
Parmesan shavings
A little fresh thyme
Methods
Boil the ravioli. Cook in well-salted water for 2-3 minutes, until they float. Reserve ½ cup of the pasta water, then drain.
Brown the mushrooms. Heat the oil in a large skillet over medium-high heat. Cook the mushrooms in a single layer for 6-8 minutes, until deeply golden. Season with salt.
Add aromatics. Lower the heat. Add the butter, shallot, garlic and thyme, and cook for 2 minutes.
Deglaze. Pour in the wine and bubble for 1 minute, scraping up the browned bits.
Make the sauce. Stir in the cream and Parmesan. Simmer gently 4-5 minutes until it coats the back of a spoon. Add the lemon juice, and a splash of pasta water if it’s too thick.
Combine. Slide the ravioli into the sauce and simmer for 2 minutes, spooning the sauce over them. Let a few sit face-down for a minute to pick up golden spots.
Finish. Top with black pepper, thyme and Parmesan shavings.
Chef's tip:
“Don’t crowd the mushrooms. Cook them in a single layer until golden before anything wet goes in, or they steam and turn rubbery. Keep the cream at a gentle simmer, and a splash of pasta water makes the sauce cling.”
Notes:
You’ll need: a large pot for boiling the ravioli.
Other pasta: tortellini or gnocchi work in the same sauce.
No wine: use vegetable stock plus an extra squeeze of lemon.
Add greens: stir in a handful of spinach at the end.
Cheese: traditional Parmesan uses animal rennet. For strict vegetarians, use a hard cheese labeled vegetarian.
Contains: dairy, gluten and egg.
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