September 2, 2015

Mushroom Cream Sauce with Ravioli

As much as I enjoy the pride that comes from highly crafty cooking projects, from hand-making pasta and pie crust and pizza dough, it’s just too dang much work most days. It’s not that I’m ready to abandon my stove and commit to microwave dinners. But I am constantly on the lookout for meals that can be thrown together in just a few minutes with minimal chopping, mincing, grating, or cooking time.

Sometimes, those recipes are as close as the back of a package of pasta I bought on a whim. And this one quickly became a household favorite.

You’ll notice that ravioli is at the end of the title of this recipe. Why? Because with mushrooms, garlic, and parmesan, this sauce would be delightful over any pasta. We’re particularly fond of cheese ravioli, but you can try any kind of pasta you like.

Butter and salt bring out the liquids and the flavor of the mushrooms, while garlic and pepper simmer along for the ride. Then, instead of using all cream as the recipe originally suggested, I split the quantity and used milk for half of the liquid. I didn’t miss a thing.

Parmesan finishes the sauce before it is tossed over your pasta of choice.

Before you know it, this meal is DONE. Not the most fashionable recipe you’ll ever see (mushroom cream sauce slopped over pasta can only go so far in the aesthetic department), but the flavor is outstanding.

Perhaps I’ll get around to making my own cheese ravioli soon, so that I can marvel once again at my own insane will to make things from scratch. But until then, I’ll continue to enjoy this just as it is, pre-made ravioli and all.

Mushroom Cream Sauce with Ravioli
Adapted from the back of a Giovanni Rana ravioli package

12 oz cheese ravioli
8 oz mushrooms
2 cloves garlic, minced
1 T unsalted butter
1/4 c heavy cream
1/4 c whole milk
salt & pepper
3/4 c parmesan plus additional for serving

Bring a pot of salted water to a boil. Wash mushrooms and pat dry, then slice. Melt butter in a large frying pan over medium heat. Add mushrooms and garlic, then sprinkle lightly with salt and pepper. Cook mushrooms, stirring frequently, until the liquids begin to release. Increase the heat slightly to allow mushrooms to brown slightly.

Add heavy cream and milk to the pan and stir constantly to prevent burning. When liquid has thickened slightly to a creamy texture, reduce heat to low and add parmesan cheese. Continue to simmer on low until desired texture is reached.

When water is boiling, cook ravioli to al denté. Drain ravioli and add it to the pan with the mushroom sauce. Coat all noodles with sauce.

Serve with a sprinkle of freshly grated parmesan cheese.