Cheese Ravioli With Portabella Mushroom Sauce

"I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!"
 
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photo by jedperea photo by jedperea
photo by jedperea
Ready In:
15mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Heat 10-12" saucepan over medium-high heat.
  • Add oil and melt butter.
  • Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
  • Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
  • Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
  • Reduce heat to medium and reduce for 2-3 minutes.
  • Stir in milk and return to bubble.
  • Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

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Reviews

  1. I was looking for a sauce to serve with mushroom raviolis that was not made with heavy cream. I am so glad I found this recipe because it was absolutely delicious! I also used it atop lightly seasoned sauteed chicken breasts, which I served alongside the raviolis. This recipe is wonderful!
     
  2. Excellent!
     
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RECIPE SUBMITTED BY

Working mother of two relatively picky eaters! Luckily my husband will eat just about anything! I love to make double batches of food so I can have an extra in the freezer for another night. We like to camp so I'm always on the lookout for recipes to adapt for our trips. I most enjoy cooking things that are fast and easy but don't taste like it.
 
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