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Mushroom Ravioli Sauce

Mushroom Ravioli Sauce

Indulge in the luxurious flavors of this Mushroom Ravioli Sauce, a creamy and rich addition that transforms any pasta dish into a gourmet experience. With a unique white apple vinegar reduction paired with savory garlic, butter, and a blend of Asiago and Parmesan cheeses, this sauce is perfect for both weeknight dinners and special occasions. Easy to prepare with simple ingredients, it takes just 40 minutes to create a delightful meal that will impress family and friends. Whether served over ravioli or another type of pasta, this sauce is sure to please any pasta lover.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 ¼ cups half and half
  • ¾ cup chicken broth
  • 12 oz. mushrooms (sliced)
  • 3 tablespoons butter
  • 3 cloves garlic (minced)
  • ½ cup Asiago cheese (grated)
  • ½ cup Parmesan cheese (grated)
  • 20 oz. ravioli

Instructions

  1. Combine all sauce ingredients in a medium measuring cup; set aside.
  2. In a deep skillet, heat olive oil over medium-high heat and sauté mushrooms until golden brown; set aside.
  3. Deglaze the skillet with white apple vinegar until reduced by half.
  4. Melt butter in the skillet, add garlic, and cook until fragrant.
  5. Stir in flour then gradually add the reserved sauce mixture, bringing to a gentle boil before simmering.
  6. Cook ravioli according to package instructions; drain.
  7. Stir in cheeses until melted, then mix in sautéed mushrooms.
  8. Serve ravioli topped with sauce and garnish with fresh parsley.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Sautéing/Simmering
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 460
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 75mg

Keywords: Experiment with different types of mushrooms for added depth of flavor. For a lighter version, substitute half-and-half with whole milk or low-fat milk.