Print

Creamy Mushroom Ravioli Sauce with Parmesan

Creamy Mushroom Ravioli Sauce with Parmesan
Print Recipe

Creamy Mushroom Ravioli Sauce with Parmesan is a rich and velvety sauce combining earthy mushrooms, smooth heavy cream, and sharp, nutty Parmesan cheese. This easy-to-make sauce clings beautifully to ravioli, offering a perfect balance of comfort and sophistication, ideal for quick weeknight dinners or impressing guests.

Ingredients

Scale

Main Ingredients

  • 8 oz fresh mushrooms (Cremini or white button), cleaned and sliced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the Mushrooms: Begin by cleaning and slicing your mushrooms evenly. Heat olive oil and butter in a skillet over medium heat, then add the mushrooms. Sauté until they release their moisture and start to brown, bringing out their natural, deep flavor.
  2. Add Garlic and Herbs: Next, finely mince garlic and add it to the pan along with fresh thyme. Cook for a minute until fragrant, careful not to burn the garlic as this would add bitterness.
  3. Stir in the Cream: Lower the heat and pour in the heavy cream, stirring constantly. Allow the sauce to simmer gently, thickening as it reduces and absorbs the mushroom and garlic essence.
  4. Incorporate Parmesan: Once the cream has thickened slightly, sprinkle in freshly grated Parmesan cheese. Stir until the cheese melts completely, giving the sauce a luscious, rich consistency with a subtly nutty zing.
  5. Season and Finish: Season with salt and freshly cracked black pepper to taste. Give the sauce a final stir and then remove from heat, ready to be ladled over freshly cooked ravioli.

Notes

  • Use fresh mushrooms: Avoid pre-packaged sliced mushrooms for superior texture and flavor.
  • Don’t overcrowd the pan: Sauté mushrooms in batches if needed to ensure they brown, not steam.
  • Grate Parmesan fresh: Pre-grated cheese often contains additives that affect melting quality.
  • Simmer gently: Keep the cream at low heat to prevent curdling and maintain smoothness.
  • Finish with fresh herbs: Add extra thyme or parsley right before serving to brighten the sauce.
  • Reheat gently on low heat, stirring frequently and adding a splash of cream or milk if needed to restore smooth texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze in portion-sized containers; thaw overnight in the fridge for best results.

Nutrition

Keywords: Creamy mushroom sauce, Parmesan sauce, ravioli sauce, easy mushroom sauce, mushroom cream sauce, vegetarian sauce, pasta sauce

Find it online: https://emillycooks.com/creamy-mushroom-ravioli-sauce-with-parmesan/