Wild Mushroom Ravioli in Porcini Cream Sauce

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  • 16 pieces Wild Mushroom Porcini Ravioli
  • 4 tbsp (1/2 stick) butter
  • 1 shallot, thinly sliced
  • 10 oz. Porcini mushrooms, sliced
  • 4 sprigs fresh rosemary
  • 12 oz. heavy cream
  • 8 oz. grated Parmigiano or Romano cheese
  • Fresh parsley, for garnish

How to Make It

  1. Melt butter in a pan over low heat
  2. Add shallots and caramelize
  3. Add rosemary and mushrooms; increase heat to medium and cook for 5 minutes until slightly softened
  4. Add heavy cream; simmer and stir slowly until slightly thickened
  5. Meanwhile, boil ravioli in salted water for 4 minutes
  6. Stir grated cheese into sauce until well incorporated
  7. Add ravioli to pan and stir thoroughly until pasta and sauce are well incorporated; if sauce is too thick or sticky, add pasta cooking liquid one tablespoon at a time
  8. Serve 4 ravioli per plate, distributing mushrooms and shallots as evenly as possible; garnish with fresh parsley

4 (4 ravioli per serving)

Pairing Suggestions: