Mushroom Ravioli Sauce
A creamy and indulgent mushroom sauce that elevates any mushroom ravioli dish, perfect for cozy evenings or special occasions.
Ingredients
For the Sauce
- 1 ¼ cups half-and-half (half cream, half milk) Feel free to swap with whole milk for a lighter version.
- ¾ cup chicken broth Opt for a low-sodium variety if you're watching your salt intake.
- 1 teaspoon Worcestershire sauce A wonderful touch to deepen the flavor profile.
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
For the Mushrooms and Other Ingredients
- 12 oz. mushrooms (sliced, cleaned, and dried) Use button mushrooms or mix in shiitakes for a flavor boost.
- 1-2 tablespoons olive oil Extra virgin is preferred for its rich flavor.
- ½ cup dry white wine A splash of Sauvignon Blanc works beautifully here.
- 3 tablespoons butter Preferably unsalted.
- 3 cloves garlic (minced) Fresh garlic infuses the dish with aromatic goodness.
- 2 tablespoons flour This helps thicken the sauce.
- ½ cup Asiago cheese (finely grated from a block)
- ½ cup Parmesan cheese (finely grated from a block) Always go for block cheese for the best melt and flavor.
- 20 oz. ravioli (refrigerated or frozen) Your favorite filling can shine here.
- Fresh parsley for garnish Adds a fresh touch.
Instructions
Preparation
- In a medium measuring cup, whisk together half-and-half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Stir until well combined, then set aside.
Cooking the Mushrooms
- Heat olive oil in a deep 12-inch skillet over medium-high heat. Once hot, add half of the sliced mushrooms. Cook for 3-4 minutes per side until golden brown. Be careful not to overcrowd the pan.
- Remove mushrooms and set aside, then repeat with remaining mushrooms.
Preparing the Sauce Base
- Turn off the heat and let the skillet cool slightly. Add dry white wine, and set the heat to medium. Scrape up the brown bits stuck to the bottom and let it reduce by half, about 4 minutes.
Making the Sauce
- Melt butter in the skillet, then stir in minced garlic. Sauté for 2 minutes, being careful not to burn.
- Add flour and stir constantly for 1-2 minutes to avoid lumps.
Combining the Sauce
- Reduce heat to medium-low and slowly pour in the sauce mixture while stirring continuously. Bring to a gentle boil, then reduce heat to a simmer.
- Simmer gently while you prepare the ravioli according to package instructions.
Finishing the Sauce
- Once ravioli are cooked, drain them. Reduce sauce heat to low and stir in Asiago and Parmesan cheese until fully melted.
- Fold the mushrooms back into the sauce.
Serving
- Add the cooked ravioli to a serving plate and spoon the sauce on top or toss in the skillet to coat. Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to three days. Reheat with a splash of broth to regain creaminess. This sauce can be made a day in advance.