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Creamy Mushroom Ravioli Sauce - Mushroom ravioli: Craft a rich, creamy sauce for your favorite ravioli featuring browned mushrooms, aromatic herbs, and a hint o

Creamy Mushroom Ravioli Sauce

Mushroom ravioli: Craft a rich, creamy sauce for your favorite ravioli featuring browned mushrooms, aromatic herbs, and a hint of white wine. Perfect for an elevated weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups half and half
  • ¾ cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon mustard powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • 12 oz sliced, cleaned, and dried mushrooms
  • 1-2 tablespoons olive oil
  • ½ cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • ½ cup grated Asiago cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley, for garnish
  • 1 package (about 20 oz.) ravioli

Method
 

  1. Combine half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage in a measuring cup. Set aside. Prepare all other ingredients.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add half of the mushrooms and brown for 3-4 minutes per side, undisturbed. Remove and set aside. Repeat with remaining mushrooms.
  3. Add dry white wine to the same skillet and deglaze, scraping up any browned bits. Reduce by half, about 4 minutes.
  4. Melt butter in the skillet, then add minced garlic and cook for 2 minutes. Stir in flour and cook for 1-2 minutes, stirring continuously.
  5. Gradually whisk in the sauce mixture from step 1. Bring to a gentle boil, then reduce to a simmer.
  6. Cook ravioli according to package instructions while the sauce simmers. Drain once cooked.
  7. Reduce heat to low. Stir in Asiago and Parmesan cheese until melted, then add the browned mushrooms back to the sauce.
  8. Serve the cooked ravioli with the creamy mushroom sauce, garnished with fresh parsley.

Notes

- For the best flavor, don't overcrowd the skillet when browning the mushrooms. Cook them in batches to ensure they caramelize instead of steam.
- If you don't have dry white wine, an equal amount of chicken broth can be used as a substitute, though the wine adds a subtle acidity and complexity.
- This sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stove over low heat, adding a splash of milk or broth if it's too thick.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.