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Mushroom ravioli served in Parmesan cream sauce garnished with herbs.

Mushroom Ravioli In A Parmesan Cream Sauce

This Mushroom Ravioli In A Parmesan Cream Sauce combines delicate pasta filled with earthy chestnut mushrooms and infused with a velvety, creamy sauce, offering a gourmet dining experience in the comfort of your home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 batch homemade pasta dough Freshly made dough brings a lightness to the ravioli.
  • 1 tbsp olive oil For sautéing, enhancing flavors.
  • 17.5 oz chestnut mushrooms (crimini) Provides earthy depth.
  • 2 shallots finely chopped Adds a subtle sweetness.
  • 1 clove garlic Enhances umami flavor.
  • 1 sprig thyme Infuses herby brightness.
  • 1 heaped tbsp ricotta Brings creaminess.
  • 2 tbsp parmesan Freshly grated for bright flavors.
  • to taste salt and pepper Essential for seasoning.
Optional Add-ons
  • Fresh herbs (parsley or basil) For garnish.
  • to taste truffle oil Elevates the dish.
  • to taste toasted nuts (walnuts or pine nuts) Adds crunch.

Method
 

Make the Filling
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the finely chopped shallots and sauté until translucent, about 3 minutes.
  3. Introduce the sliced chestnut mushrooms and a pinch of salt; cook for 5-7 minutes until they release moisture.
  4. Add minced garlic and thyme; sauté for an additional minute until fragrant.
  5. Remove from heat and let cool slightly, then combine with ricotta and freshly grated Parmesan in a bowl.
  6. Season with salt and pepper to taste.
Assemble the Ravioli
  1. Roll out the homemade pasta dough on a flour-dusted surface until thin (about 1/16 inch thick).
  2. Cut the dough into even squares or circles.
  3. Place a teaspoon of mushroom filling in the center of each piece and fold the dough over to create pockets.
  4. Press to seal, ensuring there are no air pockets.
Make the Sauce
  1. In a clean skillet, heat half a tablespoon of olive oil over medium heat.
  2. Add another clove of minced garlic and cook until fragrant, about 30 seconds.
  3. Pour in the double cream, stirring gently and allowing it to simmer until slightly thickened.
  4. Incorporate remaining Parmesan and a pinch of nutmeg; adjust seasoning to taste.
  5. Finish with fresh thyme.

Notes

Garnish with fresh herbs like parsley or chives, pair with a side salad for contrast, and serve with crusty bread for soaking up the sauce.