Tender ravioli tossed in a velvety mushroom cream sauce with garlic, herbs, and parmesan. Earthy, creamy, and deeply satisfying.
🛒 Ingredients (Serves 3–4)
🔹 Pasta
- 400–500g ravioli (cheese, spinach, or mushroom)
🔹 Mushroom Cream Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 250g mushrooms (button or cremini), sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon dried thyme (or Italian seasoning)
- Salt & black pepper to taste
🔹 Optional Add-ins
- ¼ cup white wine
- Fresh parsley
- Spinach
🍳 Equipment
- Large pot
- Skillet or pan
👩🍳 Step-by-Step Instructions
🔸 Step 1: Cook Ravioli
- Bring salted water to a boil
- Cook ravioli according to package instructions
- Drain and set aside
🔸 Step 2: Sauté Mushrooms
- Heat butter and olive oil in a skillet
- Add mushrooms and cook until browned (5–7 minutes)
🔸 Step 3: Add Garlic
- Stir in garlic and cook 30 seconds
🔸 Step 4: Deglaze (Optional)
- Add white wine and simmer until reduced
🔸 Step 5: Make Sauce
- Pour in cream
- Add thyme, salt, and pepper
- Simmer for 3–5 minutes
🔸 Step 6: Add Cheese
- Stir in parmesan until melted and smooth
🔸 Step 7: Combine
- Add cooked ravioli
- Toss gently to coat
🔸 Step 8: Serve
- Garnish with parsley and extra parmesan
🍽️ Serving Ideas
- Pair with garlic bread 🧄
- Serve with a fresh salad 🥗
- Add grilled chicken for protein
💡 Pro Tips
✔ Don’t overcrowd mushrooms—they need space to brown
✔ Use freshly grated parmesan for best texture
✔ Simmer gently—don’t boil cream
✔ Reserve pasta water to loosen sauce if needed
🔄 Variations
🧀 Extra Creamy
Add cream cheese
🌶️ Spicy
Add chili flakes
🥬 Veggie Boost
Add spinach or peas
🍗 Protein Add
Add chicken or shrimp
❓ FAQs
Can I use frozen ravioli?
Yes—cook straight from frozen.
Why is my sauce too thick?
Add a splash of pasta water or milk.
Can I make it ahead?
Best fresh, but reheats gently.
⚖️ Approx. Nutrition (Per Serving)
- Calories: ~450–550
- Protein: ~18g
- Carbs: ~40g
- Fat: ~28g