Description
This Creamy Mushroom Ravioli with Parmesan and Balsamic is a rich and comforting Italian-inspired dish featuring tender cheese ravioli smothered in a luscious mushroom and garlic cream sauce, accented with tangy balsamic vinegar and freshly grated Parmesan. Perfect for an elegant weeknight dinner or a special occasion, it combines the earthiness of baby Bella mushrooms with the creamy indulgence of heavy cream and butter for a satisfying meal.
Ingredients
Pasta
- 20 ounces refrigerated cheese ravioli
- Olive oil, to toss the pasta
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 8 ounces baby Bella mushrooms, sliced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 4 ounces shredded Parmesan cheese, plus more for garnish
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley for garnish
Instructions
- Cook Ravioli: Cook the refrigerated cheese ravioli according to the package directions until just al dente. Once cooked, toss the ravioli lightly with olive oil to prevent sticking and set aside.
- Sauté Aromatics and Mushrooms: In a large sauté pan, heat 2 tablespoons of butter over medium heat. Add the minced garlic, Italian seasoning, sliced baby Bella mushrooms, and a couple pinches of kosher salt and freshly cracked pepper. Cook while stirring every minute for about 2-3 minutes, until the mushrooms soften and start to release their juices.
- Add Liquids and Simmer: Pour in 1/2 cup chicken broth and use a spatula to scrape any browned bits off the bottom of the pan for extra flavor. Then add 3/4 cup heavy cream along with a pinch of salt and pepper. Reduce heat to medium-low and gently simmer the sauce for about 8 minutes, stirring occasionally, until the sauce thickens and the mushrooms are tender.
- Finish the Sauce: Remove the pan from heat. Stir in 4 ounces of shredded Parmesan cheese and 1 teaspoon balsamic vinegar until the cheese melts into the sauce, creating a creamy texture.
- Combine Ravioli and Sauce: Add the cooked ravioli back into the pan with the sauce. Cook together over medium heat for about 1 minute until the ravioli are heated through and coated in the creamy mushroom sauce. Taste and season with additional salt and pepper if needed.
- Serve and Garnish: Plate the mushroom ravioli and garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a thicker sauce, simmer it a few minutes longer.
- Fresh mushrooms can be substituted with cremini or button mushrooms.
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- This dish is best enjoyed immediately but can be reheated gently on the stovetop with a splash of cream or broth.
