Mushroom Ravioli with Creamy Herb and White Wine Sauce Recipe
This creamy Mushroom Ravioli Sauce is a rich and flavorful accompaniment to your favorite ravioli. Made with sautéed mushrooms, a blend of cheeses, and aromatic herbs, this sauce balances savory and creamy textures for a comforting meal that’s easy to prepare on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sauce Base
- 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
Mushrooms and Aromatics
- 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)
Thickening and Cheese
- 3 tablespoons butter
- 2 tablespoons flour
- ½ cup Asiago cheese (finely grated from a block)
- ½ cup Parmesan cheese (finely grated from a block)
Pasta and Garnish
- 20 oz. ravioli (refrigerated or frozen)
- Fresh parsley (to garnish)
Instructions
- Prepare the Sauce Mixture: Combine half and half, chicken broth, Worcestershire sauce, dried parsley, basil, mustard powder, thyme, and sage in a medium measuring cup with a spout. Set aside. Measure out all other ingredients before starting. Begin boiling water for pasta as mushrooms near completion.
- Sauté Mushrooms: Heat olive oil in a deep 12-inch skillet over medium-high heat. Add half of the mushrooms and allow them to brown undisturbed for 3-4 minutes per side, leaving space around each to prevent steaming. Add more olive oil if needed. Remove when golden and set aside. Repeat with remaining mushrooms. Turn off the heat and let the pan cool slightly.
- Deglaze the Pan: Add white wine to the skillet and turn heat to medium. Use a silicone spatula to scrape any browned bits from the bottom of the pan. Let the wine bubble gently until it reduces by half, about 4 minutes.
- Make Roux and Garlic Base: Melt butter in the skillet, add minced garlic, and cook for 2 minutes until fragrant. Stir in flour and cook for 1-2 minutes, stirring constantly to avoid lumps.
- Add Sauce Mixture: Lower heat to medium-low. Gradually add the prepared sauce mixture in small splashes while stirring continuously. Bring the mixture to a gentle boil, then reduce to a simmer.
- Cook Ravioli: While sauce simmers gently, cook ravioli according to package instructions. Set a timer to avoid overcooking, then drain.
- Finish Sauce: Reduce heat to low. Stir in Asiago and Parmesan cheeses until smooth and combined. Return cooked mushrooms back to the skillet and mix through the sauce.
- Combine and Serve: Plate the cooked ravioli and spoon the mushroom sauce on top, or add ravioli directly to the skillet and gently stir to coat. Garnish with fresh parsley and serve immediately.
Notes
- Use chicken broth instead of white wine if preferred for a non-alcoholic version.
- Ensure mushrooms are dry before cooking to achieve proper browning and avoid steaming.
- Grate Asiago and Parmesan fresh from a block for best flavor and melting consistency.
- Do not skip the step of reducing the wine, as it enhances the sauce richness.
- Set a timer when cooking ravioli to prevent overcooking and mushy texture.
Keywords: mushroom ravioli sauce, creamy mushroom sauce, ravioli sauce recipe, mushroom pasta sauce, Italian mushroom sauce
