Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz. baby bella mushrooms, cleaned and sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth (or vegetable broth)
- ¾ cup heavy cream
- ⅓ cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 package mushroom ravioli (about 9–12 oz.)
Instructions
- In a large skillet over medium heat, warm olive oil and butter. Add sliced mushrooms, cook until golden, then add diced onion and sauté until soft. Stir in garlic and cook 30 seconds.
- Sprinkle flour over mushrooms, stir constantly for 1 minute. Slowly pour in broth, stirring to deglaze pan.
- Reduce heat to low. Stir in heavy cream, Parmesan, thyme, crushed red pepper flakes (if using), salt, and pepper. Simmer 3–4 minutes to thicken.
- Cook mushroom ravioli according to package instructions. Drain and toss in skillet with sauce.
- Serve immediately, spooning extra sauce over the top. Garnish with Parmesan or fresh parsley if desired.
Notes
- Store-bought mushroom ravioli can be found in the refrigerated pasta section.
- Add sautéed spinach or sun-dried tomatoes for variety.
- Leftover sauce works well with gnocchi or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg