Creamy Mushroom, Garlic, and Herb Ravioli
Image: Serving plate containing cheese-filled ravioli and a creamy sauce made from herbs, garlic and other ingredients and toppings.
Description: I love ravioli of any variety and this cheese-filled ravioli dressed with an herbed, garlicky, mushroom cream sauce is a perfect comfort food for the cold season.
Yield: Recipe makes 2-3 servings
Ingredients:
8 ounces mini Baby Bella or Cremini mushrooms, halved or thick sliced
12 ounces cheese filled Ravioli
6 cloves garlic, grated
1 - 10.5 ounce can of Cream of Mushroom soup
1 tablespoon fresh Rosemary, minced
1 tablespoon fresh Thyme, minced
1 tablespoon fresh parsley, minced
¼ teaspoon hot pepper flake
1 tablespoon avocado or other high heat cooking oil
1 tablespoon Extra Virgin Olive oil
2 tablespoons butter, divided
¼ cup Grated Parmesan, for topping
reserved herbs, for topping
Directions:
Preheat a frying pan on medium heat. Add 1 tablespoon butter and the avocado oil.
Once hot, add the mushrooms and a pinch of salt. Sauté on medium heat for 5 minutes or until browned on the bottom.
While the mushrooms are sautéing, add water to a pot and set to high heat. once boiling, reduce heat to medium high and add ravioli. Cook according to package directions. Once done, drain the ravioli, reserving 1 cup of the pasta water.
Add most of each of the herbs (reserving some of each for topping), along with the grated garlic, and hot pepper flake to the pan with the mushrooms and reduce heat to medium. Continue sautéing for another 2-3 minutes, or until fragrant.
Add the cream of chicken soup and the pasta water to the pan with the mushrooms, and simmer, whisking and mashing any clumps that remain. The sauce should smooth out in a few minutes.
Finish the sauce with the butter and olive oil. Toss the ravioli with the garlic mushroom sauce.
Top with grated Parmesan and a bit more fresh herbs. Enjoy!