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Ravioli with Mushroom Cream Sauce

Recipe and images from

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Serves: 4 servings


  • 18 ounces ravioli
  • 8 ounces mushrooms, sliced
  • 3 whole garlic cloves, peeled OR 1 tablespoon minced garlic
  • 3 tablespoons butter
  • 2 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon italian herb blend seasoning or herbs de provence
  • 1/2-1 teaspoon salt, to taste
  • 1/2 teaspoon freshly cracked black pepper reduce to 1/4 teaspoon if using ground black pepper


  • Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
  • In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
  • Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
  • Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
  • Gently stir in ravioli.
  • If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.