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Ravioli with Mushrooms And Cream

Course Main Course, Pasta
Cuisine French
Keyword baby bella mushrooms, chanterelles mushrooms, cream, French recipe, mushrooms, mushrooms cream, pasta, ravioli, sauce, white caps mushrooms
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories 804 kcal


  • ½ pound mushrooms ½ pound mixed mushrooms, Baby Bella and Chanterelle, cleaned, bottom trimmed and quartered
  • cup chicken stock 1 ¾ cup chicken stock
  • cup heavy cream 1 ¾ cup heavy cream
  • 1 tablespoon unsalted butter 1 tablespoon unsalted butter
  • ½ lemon ½ lemon squeezed
  • 1 pound ravioli 1 pound lobster ravioli
  • parsley parsley or chives for garnish (optional)


  1. In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.

  2. 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.

  3. Cook your ravioli in a large, salted pasta pot according to manufacturer directions. Drain.

  4. 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.

  5. Garnish with parsley or chives.

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.