Send it straight to your inbox, and cook it when you're ready!
This recipe offers a delightful combination of tender ravioli and savory mushrooms tossed in a light but creamy sauce made from parmesan and cream. Perfect for those nights when you need a wholesome meal fast, this recipe will not disappoint. Feel free to scale up by 2 or 3x if you want leftovers!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
UnitsScale
- 1 package (16 ounces) mushroom ravioli
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the mushroom ravioli according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender, about 5 minutes.
- Pour in the vegetable broth and bring it to a simmer. Cook for 2-3 minutes until the broth reduces slightly.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 2-3 minutes until the sauce thickens slightly.
- Add the cooked mushroom ravioli to the skillet and toss gently to coat them in the sauce.
- Serve the mushroom ravioli hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Notes
To enhance the mushroom flavor of this dish, you can add a pinch of dried thyme or a splash of white wine to the sauce. Feel free to customize the recipe by adding other ingredients such as sautéed spinach, sun-dried tomatoes, or a sprinkle of red pepper flakes for a touch of heat. Serve the mushroom ravioli as a main course with a side of garlic bread or a simple green salad for a complete and satisfying meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 23g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Pair this with...
Homemade Boule Loaf
Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.
Lemony Arugula Salad
Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.
Grilled Zucchini
Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.
