Cookbook Recipes

Cookbook Mains

Ravioli in mushroom cream sauce

Premade frozen egg pasta ravioli tossed in a cream sauce built on browned mushrooms, shallot and thyme.

Yield
Serves 4
Going in
Easy
Steps
6

Browning the mushrooms properly is what carries this sauce, so give them room in the pan and let them color before adding anything else.

Method 6 steps

  1. Cook the ravioli

    Bring a large pot of salted water to a boil.

    Add the ravioli and cook according to the package instructions.

    Frozen ravioli can take longer than fresh, check the package for timing.

  2. Brown the mushrooms 7 min

    Melt the butter in a wide skillet over medium high heat.

    Add the mushrooms in a single layer and cook, stirring occasionally, until deeply browned.

    Do not crowd the pan or the mushrooms will steam instead of browning, use a wide skillet.

  3. Add the aromatics 2 min

    Add the shallot, garlic and thyme sprig.

    Cook until softened and fragrant.

  4. Simmer the sauce 5 min

    Stir in the cream.

    Bring to a gentle simmer and cook until slightly thickened, then remove the thyme sprig.

  5. Season and finish

    Season with the salt and pepper.

    Add a squeeze of lemon juice if using.

  6. Toss with the ravioli

    Drain the ravioli and toss it in the sauce to coat before serving.