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How do I put into words how delicious this Double Mushroom Ravioli in Parmesan Sauce is. If you are a fan of pasta, mushrooms and CREAMY Parmesan sauces then you’ll LOVE this recipe. It’s very easy to make and it’s ready to serve in under 30 minutes from you start to cook. This double mushroom ravioli in parmesan sauce is the perfect recipe for when you want something simple with little effort but yet indulging and comforting.
How To Make This Recipe?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make this double mushroom ravioli in parmesan sauce you start by melting butter in a large skillet or Dutch oven. Then you add the mushrooms and cook until soft.
Stir in the garlic powder and flour. Cook for 1 minute and then stir in the chicken stock, heavy cream and Parmesan cheese. Let the sauce simmer for 5-7 minutes until it has thickened. Season with salt and pepper.
Cook the pasta and add to the sauce with 1-2 tbsp of the pasta water.
Garnish with fresh parsley and grated Parmesan.
Serve and enjoy!
Recipe Notes:
You can use any flavor ravioli or tortellini for this recipe.
Other Recipes You Might Like:
Instant Pot Bacon Alfredo Pasta
Skillet Ham and Mushroom Bread Casserole
I hope you enjoy this double mushroom ravioli in parmesan sauce recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintDouble Mushroom Ravioli in Parmesan Sauce
This easy and delicious Double Mushroom Ravioli In Parmesan Sauce is so creamy and indulgent. And one of my favorite comfort foods for when you need a simple dinner.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 2-3
Ingredients
3 tbsp butter
125 gr / 1 cup mushrooms, sliced
1 tsp garlic powder
2 tbsp flour
355 ml / 1 ½ cups chicken stock
115 ml / ½ cup heavy cream
45 gr / ½ cup grated Parmesan cheese
Salt, pepper
250 gr / 9 oz fresh mushroom Ravioli
Garnish:
Fresh parsley, finely chopped
Grated Parmesan cheese
Instructions
Melt butter in a large skillet or Dutch oven over medium high heat.
Add mushrooms and cook until soft and starting to brown.
Stir in garlic powder and flour. Cook for 1 minute.
Stir in the chicken stock, heavy cream and Parmesan cheese.
Let the sauce simmer for 5-7 minutes until it has thickened.
Adjust seasoning with salt and pepper.
Meanwhile, cook pasta according to package instructions.
When the pasta is cooked, transfer it over to the sauce with 1-2 tbsp of the pasta water.
Garnish with fresh parsley and grated Parmesan cheese.
Serve and enjoy!
