Ravioli with Mushroom Cream Sauce

Name: Ravioli with Mushroom Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600g spinach and ricotta ravioli; 2 tbsp olive oil; 1 tbsp butter; 1 tbsp fresh thyme; 1 clove of garlic, finely minced; 1 medium shallot, halved and sliced lengthwise; 500g white button mushrooms, thinly sliced; 3 tsp Gewürzhaus Wild Harvest Porcini Salt, divided; 300ml thickened cream, at room temperature; Grated Parmesan, to serve

Easy

50mins

Vegetarian

Ravioli with Mushroom Cream Sauce

Rated 2.6 stars by 8 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Image of Ravioli with Mushroom Cream Sauce

Ingredients

600g spinach and ricotta ravioli
2 tbsp olive oil
1 tbsp butter
1 tbsp fresh thyme
1 clove of garlic, finely minced
1 medium shallot, halved and sliced lengthwise
500g white button mushrooms, thinly sliced
3 tsp Gewürzhaus Wild Harvest Porcini Salt, divided
300ml thickened cream, at room temperature
Grated Parmesan, to serve

Directions

Bring a large pot of water to the boil.
Heat up the oil and the butter in a large frypan over medium heat. Add the thyme, garlic and shallot and fry for 2–3 minutes, careful not to burn them. Mix in the mushrooms, season with 2 tsp of Wild Harvest Porcini Salt and sauté until softened and slightly browned on the edges, this will take about 5–7 minutes.
In the meantime, add the ravioli to the pot of boiling water and cook for one minute less than what’s recommended by the cooking instructions. Reserve ⅓ cup of cooking water before draining them.
Add the cooking water to the sauteed mushrooms, then slowly pour in the thickened cream and mix to incorporate. Let the cream cook over medium-high heat for 2–3 minutes, until it has slightly thickened and is no longer runny. Gently fold in the ravioli and mix well to coat. Sprinkle with one more teaspoon of Wild Harvest Porcini Salt.
Serve with a generous heaping of grated Parmesan.