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A handheld smartphone photo of Creamy Mushroom Ravioli Sauce over square pasta, featuring golden-brown mushrooms and fresh parsley.

Creamy Mushroom Ravioli Sauce: A 15-Minute Velvety Mushroom Indulgence

A rich and velvety beige cream sauce loaded with golden-brown sautéed cremini mushrooms. This quick 15-minute recipe perfectly coats square cheese ravioli for an elegant, restaurant-quality comfort meal at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Square Cheese Ravioli 450g, fresh or frozen
  • 8 oz Cremini Mushrooms 225g, sliced
  • 1 cup Heavy Cream 240ml
  • 2 tbsp Unsalted Butter 30g
  • 1 tbsp Olive Oil 15ml
  • 3 cloves Garlic minced
  • 1 small Shallot finely diced
  • 1/4 cup Fresh Parsley finely chopped
  • 1 tsp Cracked Black Pepper plus more for dusting

Equipment

  • 1 Large Skillet Stainless steel or cast iron preferred for browning.
  • 1 Pasta Pot To boil the ravioli.

Instructions
 

Sauté the Mushrooms
  1. Heat butter and oil in a large skillet over medium-high. Add mushrooms in a single layer and cook undisturbed for 4 minutes until golden-brown.
  2. Add shallots and garlic; sauté for 2 minutes until soft and fragrant.
Simmer the Sauce
  1. Pour in heavy cream and lower heat. Simmer for 3-5 minutes until the sauce is thick and velvety beige.
Finish and Serve
  1. Add cooked ravioli directly to the sauce. Gently toss to coat.
  2. Serve on a white ceramic plate. Top with fresh parsley and a heavy dusting of cracked black pepper.

Notes

Do not wash mushrooms in water; wipe with a damp paper towel to ensure they brown properly.
Use a splash of pasta water if the sauce becomes too thick.
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