Ravioli with Mushroom Cream Sauce

• servings: Servings: 3–4
• total time: 10 minutes

Ingredients

Pasta:

12–16 oz ravioli (cheese, spinach, or mushroom-filled)

Mushroom Cream Sauce:

2 tbsp butter

1 tbsp olive oil

2 cups mushrooms, sliced (cremini or button)

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken or vegetable broth

½ cup grated Parmesan cheese

½ tsp salt

¼ tsp black pepper

½ tsp dried thyme (or Italian seasoning)

Garnish:

2 tbsp fresh parsley, chopped

Extra Parmesan cheese

Directions

Cook Ravioli

Bring salted water to a boil and cook ravioli according to package instructions. Drain and set aside.

Sauté Mushrooms

In a large pan, heat butter and olive oil over medium heat. Add mushrooms and cook for 6–8 minutes until golden and tender.

Add Garlic

Stir in garlic and cook for 30 seconds until fragrant.

Make Sauce

Pour in broth and simmer for 2–3 minutes. Add heavy cream, Parmesan, salt, pepper, and thyme. Stir and simmer until slightly thickened.

Combine

Add cooked ravioli to the sauce and gently toss to coat.

Serve

Garnish with fresh parsley and extra Parmesan. Serve hot.

Tips

Use a mix of mushrooms for deeper flavor

Don’t overcook ravioli — they cook quickly

Add spinach for extra nutrition

Rich, creamy, and comforting pasta dish 🍄🧀✨