RAVIOLI WITH MUSHROOM CREAM SAUCE

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Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you’ll never want your ravioli any other way!

Did you realize that mushrooms were a top-moving food a year ago? No, it’s actual! We’ve seen this with different food sources, isn’t that so? Kale, cauliflower, and salmon have all had their minutes, notwithstanding pretty much every other superfood/well known food out there.

Be that as it may, presently, it’s the modest mushroom’s turn! I’m overly upbeat about that since I looooove mushrooms, however I realize they are somewhat of a polarizing food, similar to cilantro. Individuals either love or disdain them. My child loves them crude, however not cooked, which I believe is much more peculiar? My better half detests them. The young ladies select them in the event that they can see them, however eat them fine and dandy in the event that they don’t know they’re in there. Notwithstanding, I actually make suppers with mushrooms in them in light of the fact that occasionally ya just gotta please yourself as well, you know? Furthermore, that implies that every one of the mushrooms everybody selects from their feast implies more for me. Shared benefit.

Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you’ll never want your ravioli any other way!

INGREDIENTS

  • 18 ounces mushroom ravioli see note
  • 8 ounces mushrooms, sliced
  • 3 whole garlic cloves, peeled OR 1 tablespoon minced garlic
  • 3 tablespoons butter
  • 2 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon italian herb blend seasoning or herbs de provence
  • 1/2-1 teaspoon salt, to taste
  • 1/2 teaspoon freshly cracked black pepper reduce to 1/4 teaspoon if using ground black pepper.

INSTRUCTIONS

  • Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
  • In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
  • Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
  • Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
  • Gently stir in ravioli.
  • If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.
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NOTES

You can substitute the ravioli with any favorite – sausage, cheese, spinach etc.