Name: Mushroom Ravioli with Creamy Herb and White Wine Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
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; 3 cloves garlic (minced); ½ cup dry white wine (or chicken broth as substitute); 3 tablespoons butter; 2 tablespoons flour; ½ cup Asiago cheese (finely grated from a block); ½ cup Parmesan cheese (finely grated from a block); 20 oz. ravioli (refrigerated or frozen); Fresh parsley (to garnish)

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Introduction

This creamy mushroom ravioli sauce is a perfect blend of rich flavors and tender mushrooms, creating a comforting meal that’s easy to prepare. With a touch of cheese and herbs, it transforms simple ravioli into a restaurant-worthy dish.

A close-up view of a metal pot filled with round yellow ravioli pasta covered in a thick creamy white sauce with visible black pepper specks and herbs. Mixed throughout are thinly sliced brown mushrooms coated in the same sauce. Small pieces of chopped green parsley are scattered on top, adding color contrast. The pot sits on a white marbled surface with some green parsley leaves visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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 white wine (or chicken broth)
3 tablespoons butter
3 cloves garlic (minced)
2 tablespoons flour
½ cup Asiago cheese (finely grated)
½ cup Parmesan cheese (finely grated)
20 oz. ravioli (refrigerated or frozen)
Fresh parsley (to garnish)

Instructions

Step 1: Combine the half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage in a medium measuring cup with a spout. Set aside. Measure out remaining ingredients before starting. Begin boiling water for the ravioli once the mushrooms are nearly cooked.
Step 2: Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half of the mushrooms in a single layer, allowing them to brown undisturbed for 3-4 minutes per side. Add a splash of olive oil if needed. Remove mushrooms when golden and set aside. Repeat with remaining mushrooms. Turn off heat and let the pan cool slightly.
Step 3: Add white wine to the same skillet and set heat to medium. Use a spatula to scrape up browned bits from the bottom. Let wine bubble gently until reduced by half, about 4 minutes.
Step 4: Melt butter in the skillet, then add minced garlic. Cook for 2 minutes. Stir in flour and cook for another 1-2 minutes, stirring constantly.
Step 5: Reduce heat to medium-low. Gradually add the sauce mixture from step 1 in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
Step 6: Let the sauce simmer softly while you cook the ravioli according to package instructions. Set a timer to avoid overcooking. Drain ravioli once done.
Step 7: Reduce heat to low. Stir in Asiago and Parmesan cheese until melted and smooth. Return the cooked mushrooms to the sauce, stirring to combine.
Step 8: Plate cooked ravioli and spoon the mushroom sauce on top, or add ravioli directly to the skillet and gently toss to coat. Garnish with fresh parsley and serve immediately.

Tips & Variations

Use chicken broth instead of white wine for a milder, non-alcoholic sauce option.
For extra richness, substitute half of the half and half with heavy cream.
Add a pinch of red pepper flakes for a subtle kick.
Fresh mushrooms work best but try a mix of button, cremini, or shiitake for varied texture and flavor.
Make sure to dry the mushrooms well before cooking to achieve a nice browning instead of steaming.

Storage

Store any leftover sauce and cooked ravioli separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove, adding a splash of milk or broth if it thickens too much. Reheat ravioli in simmering water for a minute or two or in the microwave until warmed through.

How to Serve

A white plate holds a serving of round ravioli pasta, each piece light golden yellow with a slightly translucent, soft texture. The ravioli are covered in a creamy beige sauce speckled with green herbs and black pepper, creating a rich appearance. Mixed within the pasta are slices of brown mushrooms, which add a darker, earthy tone and a chewy texture contrast. Small bits of green herbs are sprinkled on top for a fresh look. The plate sits on a white marbled surface with a silver fork at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese in this sauce?

Yes, you can substitute Asiago or Parmesan with other hard cheeses like Pecorino Romano or Grana Padano, depending on your preference.

Is this sauce suitable for vegetarians?

This recipe uses chicken broth by default. To make it vegetarian, substitute with vegetable broth and ensure the ravioli filling is vegetarian as well.