Creamy Mushroom Ravioli Sauce

A rich and creamy mushroom sauce that pairs perfectly with ravioli, elevating your meal in under 30 minutes.

Scale

2 cups sliced fresh mushrooms (cremini and shiitake)

2 tablespoons butter

1 sweet onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

½ cup freshly grated Parmesan cheese

Fresh herbs (parsley, thyme, or basil), chopped

Salt and pepper to taste

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In a large skillet over medium heat, melt the butter and sauté the onion until translucent, about 3-4 minutes.
Add minced garlic and sauté for another minute until fragrant.
Stir in the mushrooms and cook for 5-7 minutes until tender and browned, seasoning with salt and pepper.
Pour in the heavy cream and let simmer on low heat for 5 minutes.
Add the Parmesan cheese and chopped herbs, stirring until melted.
Adjust seasoning, then serve the sauce over cooked ravioli.

For a lighter version, use half-and-half instead of heavy cream. Substitute with almond milk for a dairy-free option.