I consider doctoring up cooking…I hope you do too!!!! Often times we want to cook, but find ourselves too busy, too tired or too unmotivated to do so. This recipe will make you feel like a superstar chef in only about 10 minutes. It is quick, easy and delicious making it an excellent choice for a midweek meal.
What kind of ravioli should I buy?
To masterfully doctor up your raviolis it is imperative to buy high-quality mushroom ravioli. Two of my personal favorites, that hopefully you can find locally, are Rana (sold in my local supermarkets) and Trader Joe’s Porcini Mushroom Truffle Ravioli, but try a few different ones and figure out which is your favorite. There is also a sweet hole-in-the-wall Italian store near me that sells killer fresh ravioli; check and see if you have a local spot that sells fresh pasta…you just might find a new gem! Remember, the key is to find mushroom ravioli that by itself is delicious. And if you can’t find a mushroom variety, my friend just made this with cheese ravioli because that’s what she had and reported that it was delicious.
Do I have to use light cream?
I used light cream for the sauce since that is what my husband takes in his coffee and we always have it handy, but any kind of cream will do. Remember, the goal here is simplicity, so if you have heavy cream, use that; half and half, use that. It really doesn’t matter.
Sliced or minced garlic?
I don’t ever think you can use too much garlic and this sauce is no exception. Please note that the recipe calls for the garlic to be sliced. This is important!! Most recipes use minced garlic, but since this sauce calls for so few ingredients, slicing the garlic will help it stand out more.
What should I serve this with?
For this dish, all you have to do is sauté some veggies, boil the ravioli and bam, you are done. Make a side of garlic spinach, sautéed broccoli rabe or broiled asparagus and not only will you have a yummy dinner, but you will also feel like a super star chef. Prefer a salad? Try the adaptable Can Can Salad or an Asparagus Tomato Salad. While I serve this sauce over mushroom ravioli it would also be delicious spooned over another type of pasta, a grilled Portobello mushroom cap or even steak.
Get cooking!
Never feel bad calling doctoring up an item and calling it dinner. Half homemade meals count as homemade in my book! I mean, who really has time to make homemade ravioli? You are rocking it in the kitchen! And if you are looking for more pasta ideas, try this recipe for Cacio e Pepe (Cheese and pepper pasta) or this Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes or roast some spaghetti squash and use it as a low carb substitute in your favorite recipe. As always, let me know how your Mushroom Cream Sauce turned out by leaving a comment below. Enjoy! Buen provecho!
Mushroom Cream Sauce (served over store bought mushroom ravioli)
Ingredients
- 1 package of delicious mushroom ravioli cheese will do in a pinch
- 2 tbsp extra virgin olive oil
- 1 medium onion sliced
- 4 or more garlic cloves, sliced
- 1 8 oz box of sliced mushrooms mini Portobellos are my favorite
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- ⅓ cup light cream
Instructions
- Bring a pot of salted water to boil and cook ravioli according to package directions. Meanwhile, in a large skillet, warm oil over medium heat. Sauté the onion until translucent (about five minutes). Add the rest of the ingredients except the cream and sauté until mushrooms start to brown (about 5 minutes). Lower the heat, cover and cook until mushrooms are tender (about 5 minutes). Uncover and add the cream. Taste and adjust seasoning. Gently add the cooked ravioli and delicately toss them until well coated. Enjoy! Buen provecho!
Yum! Followed recipe exactly, it was so tasty. Clear instructions and so easy. Thanks, will definitely make this again
I’m so glad! Enjoy!!