Description
Creamy, savory, and packed with flavor, this mushroom ravioli sauce recipe features golden mushrooms, a velvety herb-infused cream sauce, and cheesy goodness—perfect for an easy dinner.
Ingredients
1 ¼ cups half and half (half cream, half milk)
¾ cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon mustard powder
¼ teaspoon dried thyme
¼ teaspoon ground sage
12 oz. mushrooms, sliced/cleaned/dried
1–2 tablespoons olive oil
½ cup dry chicken broth
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
½ cup Asiago cheese, finely grated
½ cup Cabot Parmesan cheese or Tillamook brand, finely grated
20 oz. ravioli (refrigerated or frozen)
Fresh parsley, chopped (for garnish)
Instructions
1. Whisk together half and half, ¾ cup chicken broth, Worcestershire sauce, and all dried herbs in a measuring cup. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Add half the mushrooms and let brown undisturbed for 3–4 minutes per side. Repeat with remaining mushrooms.
3. Turn off heat and let pan cool slightly. Add ½ cup dry chicken broth, deglazing the pan with a spatula. Simmer to reduce by half (about 4 minutes).
4. Melt butter in the skillet, add garlic and cook for 2 minutes. Stir in flour and cook for another 1–2 minutes.
5. Lower heat to medium-low. Gradually pour in the sauce mixture while stirring. Bring to a gentle boil, then reduce to simmer.
6. Meanwhile, boil the ravioli per package instructions. Drain once cooked.
7. Stir Asiago and Parmesan (Cabot Parmesan cheese or Tillamook brand) into the sauce. Mix until melted. Add mushrooms back into the skillet.
8. Combine ravioli with sauce in the skillet or plate separately and spoon sauce over top. Garnish with fresh parsley and serve.
Notes
Use dry, pre-sliced mushrooms for easier prep and better browning.
Grate cheese from a block for a smooth melt—avoid pre-grated varieties.
Use refrigerated ravioli for faster cooking and better texture.
Vegetable broth can be substituted for chicken broth to make this vegetarian.
Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Mushroom Recipes
- Method: Stovetop
- Cuisine: Italian-American