Mint Peas
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- 15 mins
- Vegetables
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Ravioli with Mushrooms and Cream
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
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Ravioli with mushrooms and cream. A savory light cream sauce enhanced by a medley of mushrooms. I love mushrooms and with the opportunity given to cook with them, I jump on it. A quick dinner of ravioli.
Here I have selected lobster ravioli for our dinner, however, any kind of your choosing will work beautifully as well.
Placed on a soup bowl and covered with a heavy cream reduced with chicken stock and combined with very simple gently cooked mushrooms with butter, lemon juice, and the natural juices of the mushrooms rendered during cooking.
Simplicity at its best. Flavors out of this world.
Mushrooms
Mushrooms are one of those vegetables that are always available at the grocery store. And more and more varieties are available, which makes cooking with them so much more fun. Not only the texture is smooth, but the aroma and flavor that they emit while cooking, is to me, mesmerizing.
Mushrooms are classified as a vegetable, although they are not a plant but members of the fungi family. Rich in vitamin B, as well as selenium and potassium.
When selecting your Bella or white caps mushrooms, look underneath them and make sure that the cap covers the gills. This is a sign of the freshness of the mushroom.
The stean is good to eat, just remove the bottom end that has been in the ground.
I have here with this recipe, using two of my favorite: Chanterelle and baby Bella. Two very flavorful mushrooms that work well together.
Although white caps or just cremini work wonderfully too.
How to care for mushrooms
Never soak your mushrooms as they have the tendency to retain the water moisture, which in turn will make the cooking process soggy. Use a slightly damp paper towel or cloth and slightly rub them to remove any dirt attached to them.
The secret to keeping your mushrooms fresh longer is to remove them from any plastic packaging and place them into a paper sack that will absorb any humidity from touching them.
How to store mushrooms
If you do not have a paper sack, wrap them in paper towels and place them in an open plastic bag. This process will allow them to stay fresh for about a week.
Always add some lemon juice to the white mushrooms once they are sliced. This will prevent it from turning brown.
Just another tip I have learned along the way, never salt mushrooms when you saute them. The salt will make them soggy and not that golden roasted color.
TIPS
It is a very simple recipe, but follow these suggestions for success
- If you select a variety of mushrooms for this dish, just make sure that when you cut them they all are the same size so there will be unity in the cooking process.
- Keep the stem and if too large, chanterelle mushrooms in the recipe here, have a larger stem, slice them to bring them to the size of the other mushrooms.
- Quartered them, slice them, or half them. I prepare them in each way and I have a tendency to prefer quartered or thickly sliced. I like the consistency better as well as the easier to eat them.
- Watch over the heavy cream and the chicken stock very closely during the cooking process. The cream has a tendency to boil over rather fast and it could be quite a sticky mess to clean. This is the only complicated part of this recipe.
- If you choose to slice the mushroom into thicker slices, you may want to cut down the cooking process as they may burn. There should be some of the natural juices left in the saucepan when you are ready to add the cream to it.
- Do not skip the lemon, it plays a major role in this recipe.
How to serve this dish
- Use soup or pasta shallow bowls. You want your ravioli, or pasta of choosing, to sit covered with the sauce.
- As with any recipe, the garnish is optional. I like chives and have them in my garden, but it is purely optional.
As you may have noticed I do not add any salt to this dish, apart from the cooking water of the ravioli. The reason being is that the chicken stock has already salt in it and the pasta is perfectly seasoned.
Adding more salt will make your dish too salty and unbeatable.
More delicious recipes to try:
Lobster Ravioli with Marinara Sauce
Ravioli with Artichokes Hearts, Capers, Sun-Dried Tomatoes, Spinach
Stuffed Jumbo Shell Pasta – Fun Family Dinner
This recipe presents so wonderfully that you can enjoy it any time of the year. And with the holiday season just around the corner, why not for a wonderful intimate tete-a-tete dinner with your special someone.
Equipment and ingredients used to prepare this recipe
Nutrition Facts
Ravioli with Mushrooms And Cream
Amount Per Serving
Calories 804
Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 31g194%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 215mg72%
Sodium 890mg39%
Potassium 208mg6%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 4g4%
Protein 22g44%
Vitamin A 1624IU32%
Vitamin C 8mg10%
Calcium 98mg10%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
Ravioli with Mushrooms And Cream
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
Ingredients
-
½ pound mixed mushrooms, Baby Bella and Chanterelle, cleaned, bottom trimmed and quartered
-
1 ¾ cup chicken stock
-
1 ¾ cup heavy cream
-
1 tablespoon unsalted butter
-
½ lemon squeezed
-
1 pound lobster ravioli
-
parsley or chives for garnish (optional)
Instructions
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In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.
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In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.
Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.
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Cook your ravioli in a large, salted pasta pot according to manufacturer directions. Drain.
-
In 4 shallow pasta bowls arrange half of the mushrooms and cream sauce. Place the ravioli on each plate and cover with the remaining mushrooms and cream.
-
Garnish with parsley or chives.
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Gorgeous photo! I have a pack of cream waiting to be used up so this came at the perfect time!
Wonderful! I am sure you will enjoy this super easy recipe.
We just picked up lobster ravioli so this looks like the perfect recipe for it. Thank you!
The pleasure is all mine. You will enjoy how easy this recipe comes together.
Bon Appetit!
I absolutely love this dish, it’s so delicious! Thank you so much for this recipe! <3
My pleasure, anytime <3
This ravioli with mushrooms and cream is so easy to make! It is full of flavor and the family loved it. I was not able to find chanterelle mushrooms anywhere by me so we went with all baby bella mushrooms and it was delicious.
Wonderful! I am so happy you and your family enjoyed it.
Any mushrooms will be great with this recipe.
xoxo
What a delicious recipe! Love the flavor of the mushrooms with the cream sauce!
Thank you, Bobbie!
Everyone loved this creamy mushroom soup! Way to go!
Thank you, Nancy! I am so happy everyone enjoyed it.
This mushroom ravioli looks so delicious. Loving the cream sauce. Thanks for sharing this recipe.
The pleasure is all mine. It sure is delicious.
Wonderful! The mushrooms and cream sauce were absolutely perfect with the ravioli. Thank you!
I am so happy you enjoyed it. Thank you for trying my recipe.
Ive always wanted to make this, can I use vegetable stock? This looks delicious.
Yes, Jeannie, you can use vegetable stock instead of chicken. I had none on hand or I would have used it as well.
Enjoy!
Eventhough I am not into cooking, but I have just learned something new on the mushroom handling and storage. I have shared this blog post to my wife.
Thank you, Daniel, for your kind message and for sharing my page with your wife.
This is such a lovely recipe. All of those delightful flavors are mixed together to form a big bowl of comfort. A great dish to enjoy in your pj’s by a fire.
Absolutely! I could not agree with you more.
Enjoy!
What a lovely yet simple dish. I love cooking with mushrooms and cream sauce seems like such a perfect pairing for them.
Thank you, Cindy! Cream and mushrooms are made for each other, at least in my book.
A dash of white wine does not hurt either.
Enjoy!
Mushroom pasta is my love language.
Wonderful! I hope you will enjoy this dish.
As an Italian cuisine lover, I am crazy for pasta, but now you just made my favourite of all! Superb!
Thank you, Mihaela for your kind and wonderful compliment.
now i know what to make for dinner tonight!
I am glad to help. Enjoy!
This was so delicious! The whole family loved it. Thank you for a great recipe.
The pleasure is all mine
Such a decadent dish but so easy to make!
Thank you