Ravioli with Creamy Mushroom Sauce

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: people

Ravioli with Creamy Mushroom Sauce is one of those simple dinners that feel special without requiring complicated preparation.

Ingredients

½ pound baby Bella mushrooms, cleaned, bottom trimmed and quartered
1¾ cup chicken stock
1¾ cup heavy cream
1 tablespoon unsalted butter
½ lemon, squeezed
1 pound lobster ravioli, or any of your choosiing
parsley, or chives for garnish (optional)

US - Metric

Instructions

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

Notes

It is a very simple recipe, but follow these suggestions for success

If you select a different variety of mushrooms for this dish, just make sure that when you cut them, they are all the same size so there will be unity in the cooking process.
I quarter, slice, or halve them. I prepare them in various ways, but I tend to prefer them quartered or thickly sliced. I like the consistency better, and they're easier to eat.
Watch the heavy cream and chicken stock very closely during cooking. The cream tends to boil over quickly, and it can be quite a sticky mess to clean up. This is the only complicated part of this recipe.
If you choose to slice the mushrooms thinner, you may want to shorten the cooking time, as they may burn. When you are ready to add the cream, leave some of the natural juices in the saucepan.
Please do not skip the lemon; it plays a major role in this recipe.
Use soup or pasta shallow bowls. You want your ravioli, or pasta of your 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 water used to cook the ravioli. The reason is that the chicken stock already has salt in it, and the pasta is perfectly seasoned. Adding more salt will make your dish too salty.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.