Mushroom Ravioli Sauce

This Mushroom Ravioli Sauce is a rich and creamy combination of sautéed mushrooms, a velvety sauce, and two types of cheese. A simple yet indulgent sauce that perfectly complements ravioli.

Ingredients

For the Sauce:

• 1 ¼ cups half and half (half cream, half milk)
• 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

For the Mushrooms and Other Ingredients:

• 12 oz. mushrooms (sliced, cleaned, and dried)
• 1-2 tablespoons olive oil
• ½ cup dry white wine (or chicken broth)
• 3 tablespoons butter
• 3 cloves garlic (minced)
• 2 tablespoons flour
• ½ cup Asiago cheese (finely grated from a block)
• ½ cup Parmesan cheese (finely grated from a block)
• 20 oz. ravioli (refrigerated or frozen)
• Fresh parsley (for garnish)

Instructions

1. Prepare the Sauce:
   In a medium measuring cup, combine the half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Set aside.
2. Cook the Mushrooms:
   Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half of the mushrooms and cook for 3-4 minutes per side, undisturbed, until golden brown. (Leave space around the mushrooms to allow them to fry rather than steam.) If needed, add a splash more olive oil. Once golden, remove the mushrooms and set them aside on a plate. Repeat with the remaining mushrooms.
3. Prepare the Sauce Base:
   Turn off the heat and let the skillet cool slightly. Add the white wine (or chicken broth) to the same skillet, setting the heat to medium. Use a silicone spatula to scrape up any browned bits on the bottom of the pan. Let the wine bubble gently and reduce by half, about 4 minutes.
4. Make the Sauce:
   Melt the butter in the skillet, then add the garlic. Cook for 2 minutes, stirring occasionally. Stir in the flour and cook for 1-2 minutes, stirring continuously to avoid lumps.
5. Combine the Sauce:
   Reduce heat to medium-low and slowly add the prepared sauce mixture from step 1 in small splashes, stirring continuously. Bring to a gentle boil, then lower the heat to a simmer. Let the sauce simmer gently while you cook the ravioli according to the package instructions. Be sure to set a timer to avoid overcooking.
6. Finish the Sauce:
   Once the ravioli is cooked, drain it and reduce the sauce heat to low. Stir in the Asiago and Parmesan cheeses until fully melted and combined. Add the mushrooms back to the sauce.
7. Serve:
   Add the cooked ravioli to a serving plate and spoon the sauce on top. Alternatively, you can add the ravioli to the skillet and gently stir to coat with the sauce. Garnish with fresh parsley and serve!

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Why You’ll Love This Recipe

• Rich and Flavorful: The combination of mushrooms, creamy sauce, and the richness of Asiago and Parmesan cheese creates a deep, satisfying flavor.
• Easy to Make: This sauce is simple to prepare, and the mushrooms add a gourmet touch without the need for complicated techniques.
• Perfect for Special Occasions or Weeknight Dinners: With its luxurious feel and ease of preparation, this dish is perfect for impressing guests or treating yourself to a special meal.

Tips

• Sauté the Mushrooms Until Brown: Be sure to allow the mushrooms to brown undisturbed, as this gives them a wonderful flavor and texture.
• Use Fresh Pasta: While refrigerated or frozen ravioli works well, fresh ravioli will elevate the dish even further.
• Stir the Sauce Constantly: To avoid lumps, stir the sauce continuously as you add the cream and broth mixture.
• Save Some Pasta Water: If the sauce becomes too thick, you can add a bit of the pasta cooking water to thin it out.

Variations and Substitutions

• Different Mushrooms: Feel free to mix up the mushrooms used in this recipe. Cremini, portobello, or shiitake mushrooms will all work wonderfully.
• Non-Dairy Option: Use a dairy-free cream and vegan butter substitute for a dairy-free version.
• Add Protein: If you prefer, you can add some cooked chicken, sausage, or shrimp to the dish for added protein.
• Cheese Options: Swap out Asiago for Gruyère or Fontina for a slightly different flavor profile.

FAQs

Q: Can I use frozen ravioli for this recipe?
A: Yes, frozen ravioli works perfectly! Just be sure to cook it according to the package instructions.

Q: Can I make the sauce ahead of time?
A: The sauce is best made fresh to maintain its creamy consistency, but you can prepare the mushroom sauce a few hours ahead and store it in the fridge. Reheat it gently before serving.

Q: Can I use vegetable broth instead of chicken broth?
A: Absolutely! Vegetable broth will give the sauce a slightly different flavor, but it will work just as well.

Serving Suggestions

• Side Salad: Pair with a light, fresh salad, such as arugula with balsamic vinaigrette, to balance out the richness of the dish.
• Bread: Serve with crusty bread or garlic bread to soak up the delicious sauce.
• Wine Pairing: A crisp white wine, like Pinot Grigio or Sauvignon Blanc, complements the creamy sauce and mushrooms beautifully.