Ravioli with Mushroom Cream Sauce is a rich, comforting dish that balances tender pasta with earthy mushrooms and a luscious creamy sauce. Perfect for a cozy dinner, it’s elevated with a hint of fresh herbs and the optional luxury of truffle oil. Quick to prepare yet impressive on the plate, it’s a recipe that will impress any pasta lover.
Ingredients:
5 oz dried shiitake or porcini mushrooms
1 pound cheese ravioli
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
Salt and pepper to taste
1/4 cup liquid from soaked mushrooms
1 teaspoon truffle oil (optional)
1 tablespoon finely chopped fresh basil
Grated Parmesan or Pecorino cheese, for serving
Instructions:
Place dried mushrooms in a small bowl and cover with 3/4 cup hot water. Let soak for 40–50 minutes until softened. Drain, reserving 1/4 cup of the liquid, and chop mushrooms finely.
Boil the ravioli in salted water according to package instructions until tender. Drain and set aside.
In a medium skillet, melt butter with olive oil over medium heat. Add the chopped mushrooms, oregano, rosemary, salt, and pepper. Cook for 3 minutes, stirring occasionally. Add garlic and sauté for another minute. Pour in the reserved mushroom liquid and stir until the sauce thickens slightly.
Gently toss the cooked ravioli in the mushroom sauce. Drizzle with truffle oil if using, sprinkle with fresh basil, and serve immediately. Top with grated cheese.
Pro Tip:
A splash of cream can make the sauce extra velvety.
Swap basil for parsley or thyme for different herb flavors.
