Description
Indulge in the creamy delight of this Mushroom Ravioli Sauce, a perfect fusion of flavors that transforms any ravioli dish into a hearty meal. This sauce combines rich half-and-half, savory Asiago and Parmesan cheeses, white wine, and fresh garlic for a luxurious texture and taste. Whether you’re preparing a weeknight dinner or hosting guests, this easy-to-make sauce will surely impress with its comforting creaminess and vibrant flavor profile. With just 40 minutes from start to finish, it’s the ideal choice for busy home cooks who crave something special.
Ingredients
Scale
- 1 ½ cups half-and-half
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried basil, mustard powder
- ¼ teaspoon EACH: dried thyme, ground sage
- 12 oz. mushrooms (sliced)
- 1–2 tablespoons olive oil
- ½ cup dry white wine
- 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
- Prepare the sauce mixture by combining half-and-half, chicken broth, Worcestershire sauce, and seasonings in a measuring cup.
- Sauté mushrooms in olive oil until golden brown; set aside.
- Deglaze the skillet with white wine, scraping up browned bits.
- Add butter and minced garlic; cook briefly before adding flour.
- Gradually stir in the sauce mixture until it thickens; then add cheeses until melted.
- Cook ravioli according to package instructions and combine with the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg