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Creamy Mushroom Ravioli Sauce with Parmesan

Creamy Mushroom Ravioli Sauce with Parmesan

Creamy Mushroom Ravioli Sauce with Parmesan is a rich and flavorful sauce combining earthy mushrooms, velvety heavy cream, and sharp Parmesan cheese. Designed to elevate ravioli into a gourmet dish, this sauce is simple to prepare, versatile, and perfect for weeknight dinners or special occasions. The sauce offers a comforting texture and deep umami taste that pairs beautifully with various pastas and vegetables.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Primary Ingredients

  • 8 oz fresh cremini or white button mushrooms, cleaned and sliced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 shallot or small onion, diced
  • Salt and freshly cracked black pepper, to taste

Optional Ingredients

  • Fresh herbs (parsley or thyme), chopped for garnish
  • White wine, 1/4 cup (optional, added before cream)
  • Toasted pine nuts or chopped walnuts, a small handful (for texture)
  • Pinch of red pepper flakes or smoked paprika (for a spicy kick)
  • Truffle oil, for drizzling (optional garnish)

Instructions

  1. Prepare the Mushrooms: Clean and slice the mushrooms evenly. Heat butter in a large skillet over medium heat and sauté the mushrooms until they release their moisture and turn golden brown, about 6-8 minutes. This process intensifies their earthy flavor and creates a rich base for the sauce.
  2. Sauté Shallots and Garlic: Push the browned mushrooms to the side of the skillet. Add diced shallots or onions and cook until translucent. Then add minced garlic and sauté for about 30 seconds until fragrant. This adds layers of sweetness and aroma to balance the creaminess.
  3. Add Cream and Simmer: Pour in the heavy cream (and white wine if using) and gently stir to combine. Reduce the heat to maintain a gentle simmer, allowing the cream to thicken slightly while melding with the mushrooms and aromatics, building a velvety texture.
  4. Stir in Parmesan: Remove the sauce from heat and mix in freshly grated Parmesan cheese until fully melted and the sauce becomes smooth and creamy. This step enriches flavor and thickens the sauce to the ideal consistency.
  5. Season and Finish: Season with salt and freshly cracked black pepper to taste. Stir in chopped fresh herbs like parsley or thyme for a bright, fresh touch. Your creamy mushroom sauce is now ready to be served over cooked ravioli or your preferred pasta.

Notes

  • Choose fresh, firm mushrooms for better caramelization and flavor.
  • Don’t overcrowd the pan when sautéing mushrooms; cook them slowly to develop maximum depth of flavor.
  • Grate your own Parmesan for the best melting quality and to avoid gritty textures.
  • Simmer the cream gently to prevent curdling and keep the sauce silky.
  • Reserve some pasta water when cooking ravioli to thin the sauce if necessary and help it cling to the pasta.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 290
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 75mg

Keywords: creamy mushroom sauce, ravioli sauce, parmesan mushroom sauce, easy pasta sauce, mushroom cream sauce