Mushroom Ravioli in Asparagus & Mushroom Cream Sauce

Mushroom Ravioli in Asparagus & Mushroom Cream Sauce

Savor the springtime flavors of Mushroom Ravioli in an Asparagus & Mushroom Cream Sauce. This dish features al dente mushroom-infused pasta, paired with tender asparagus and sautéed mushrooms, all luxuriously enveloped in a creamy, buttery, and garlicky blend of Parmesan cheese and cream.

Why You’ll Love it:

  • Rich & Creamy Flavor– the combination of mushrooms, asparagus, Parmesan cheese, and cream creates a velvety, indulgent sauce that coats every bite of the ravioli, delivering a rich and satisfying flavor experience.
  • Harmony of Textures– al dente mushroom ravioli provides a satisfying chewiness, while the tender asparagus and sautéed mushrooms add contrasting textures, creating a delightful mouthfeel in every bite.
  • Comforting and Elegant- with its creamy sauce and flavorful fillings, this recipe strikes a perfect balance between comforting indulgence and refined elegance, making it a wonderful choice for any occasion.
mushroom and asparagus ravioli ingredients

Ingredient Notes:

  • Mushroom Ravioli- using refrigerated mushroom-filled ravioli makes for an easy meal as well as adds an extra layer of earthy mushroom flavor to the dish.
  • Asparagus- opt for fresh, slender asparagus spears. Look for bright green stalks with tightly closed tips, as they signify freshness. Fresh asparagus adds a delicate buttery sweetness and a vibrant color to the dish.
  • Mushrooms- I have used baby bella mushrooms, but other varieties such as shiitake and portobello can be used. Make sure to clean them of any dirt and slice them evenly for even cooking.
  • Cream- use whole milk or half & half (a blend of heavy cream and milk) for a rich and indulgent sauce. The creaminess of the sauce complements the earthy flavors of the mushrooms and asparagus.
  • Parmesan Cheese– grated Parmesan cheese adds a salty and nutty flavor to the sauce, enhancing its richness.
  • Butter- adds rich flavor and silkiness to the sauce. It helps to bind the flavors together and when combined with flour, contributes to the overall luxurious texture of the dish.
  • Garlic– minced fresh garlic cloves infuse the sauce with an aromatic flavor.
  • Fresh Thyme– added for extra flavor and aroma.

Substitutions & Variations:

  • Ravioli Variations- if you prefer a different type of ravioli filling, you can substitute mushroom ravioli with other varieties such as mozzarella, spinach and ricotta, butternut squash, or even lobster-filled ravioli for a decadent twist.
  • Veggie Substitution & Additions– spring peas, spinach, or broccoli.
  • Protein Additions- cooked chicken (such as rotisserie chicken), shrimp, crumbled sausage, or thinly sliced steak into the dish. These additions complement the flavors of the sauce and provide a heartier meal option.
  • Spice it Up- add a kick of heat to the sauce with a pinch of red pepper flakes or a dash of hot sauce.
  • Gluten-Free Option– use gluten-free ravioli or substitute the pasta with gluten-free alternatives such as zucchini noodles or gluten-free penne.
  • Dairy-Free & Vegan Option– for a dairy-free version, you can substitute the heavy cream with a non-dairy alternative such as dairy-free half & half or coconut milk. Use dairy-free Parmesan cheese or nutritional yeast for a cheesy flavor, as well as a dairy-free butter.

How to Make Asparagus & Mushroom Ravioli:

  • Fill a large pot with water and bring to a boil. Add a pinch of salt and mushroom ravioli. Cook according to the directions on the package. Once cooked, drain ravioli and set aside.
  • Melt butter in a large frying pan over medium heat. Add sliced mushrooms, asparagus, and a light sprinkle of salt, and cook about 6 minutes, until veggies are beginning to brown and soften.
  • Add minced garlic and fresh thyme leaves and cook 1 minute more.
  • Sprinkle veggie mixture with flour and stir to combine. Whisk in white wine and 1/4 cup chicken broth.
  • Whisk in remaining chicken broth, cream, and grated Parmesan cheese. Allow mixture to come to a simmer, and simmer, stirring often, 4-6 minutes until slightly thickened. Add salt & pepper to taste.
  • Add ravioli to frying pan and gently fold into sauce. Remove from heat & serve.
creamy mushroom and asparagus ravioli

Tips & Recipe Notes:

  • Whenever possible, use fresh, high-quality ingredients for the best flavor. This includes fresh mushrooms, asparagus, and herbs.
  • Cook the mushroom ravioli in a large pot of salted boiling water until they float to the surface, indicating they are cooked through. Be careful not to overcook them, as they can become mushy.
  • Before draining, reserve a cup of the pasta cooking water. This starchy water can be used to thin out the sauce and help it adhere better to the pasta, creating a silkier texture.
  • To prevent ravioli from sticking together, toss in 1 teaspoon of olive oil after draining.
  • If the sauce is too thick, you can thin it out with a splash of chicken or vegetable broth, white wine, or the reserved pasta water. If it’s too thin, continue simmering it gently to reduce and thicken.
  • Before serving, garnish the dish with freshly chopped herbs, such as parsley or thyme, and a sprinkle of grated Parmesan cheese for added flavor and visual appeal.
  • This Mushroom Ravioli is best served immediately.

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creamy mushroom and asparagus ravioli in a white bowl

Mushroom Ravioli in Asparagus & Mushroom Cream Sauce

Savor the springtime flavors of Mushroom Ravioli in an Asparagus & Mushroom Cream Sauce. This dish features al dente mushroom-infused pasta, paired with tender asparagus and sautéed mushrooms, all luxuriously enveloped in a creamy, buttery, and garlicky blend of Parmesan cheese and cream.
Total Time 25 minutes
Course Main Course, Pasta
Servings 4
Calories 433 kcal

Ingredients
  

  • 18 ounces refrigerated mushroom ravioli
  • 2 tbsp salted butter
  • 8 ounce baby bella mushrooms sliced
  • 2 cups asparagus trimmed and cut into bite sized pieces
  • 1 tbsp minced garlic about 3 cloves
  • 1 tsp fresh thyme leaves
  • 2 tsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 cup cream half & half or whole milk
  • 1 tbsp grated Parmesan cheese
  • salt and pepper to taste

Instructions
 

  • Fill a large pot with water and bring to a boil. Add a pinch of salt and mushroom ravioli. Cook according to the directions on the package. Once cooked, drain ravioli and set aside.
  • Melt butter in a large frying pan over medium heat. Add sliced mushrooms, asparagus, and a light sprinkle of salt, and cook about 6 minutes, until veggies are beginning to brown and soften.
  • Add minced garlic and fresh thyme leaves and cook 1 minute more.
  • Sprinkle veggie mixture with flour and stir to combine. Whisk in white wine and 1/4 cup chicken broth.
  • Whisk in remaining chicken broth, cream, and grated Parmesan cheese. Allow mixture to come to a simmer, and simmer, stirring often, 4-6 minutes until slightly thickened. Add salt & pepper to taste.
  • Add ravioli to frying pan and gently fold into sauce. Remove from heat & serve.

Notes

  • Whenever possible, use fresh, high-quality ingredients for the best flavor. This includes fresh mushrooms, asparagus, and herbs.
  • Cook the mushroom ravioli in a large pot of salted boiling water until they float to the surface, indicating they are cooked through. Be careful not to overcook them, as they can become mushy.
  • Before draining, reserve a cup of the pasta cooking water. This starchy water can be used to thin out the sauce and help it adhere better to the pasta, creating a silkier texture.
  • To prevent ravioli from sticking together, toss in 1 teaspoon of olive oil after draining.
  • If the sauce is too thick, you can thin it out with a splash of chicken or vegetable broth, white wine, or the reserved pasta water. If it’s too thin, continue simmering it gently to reduce and thicken.
  • Before serving, garnish the dish with freshly chopped herbs, such as parsley or thyme, and a sprinkle of grated Parmesan cheese for added flavor and visual appeal.
  • This Mushroom Ravioli is best served immediately after cooking.
  • Nutritional Information is an estimate only and will vary based upon specific ingredients and amounts used.

Nutrition

Calories: 433kcalCarbohydrates: 40.1gProtein: 17.3gFat: 19gSaturated Fat: 9.5gCholesterol: 96.1mgSodium: 692.4mgFiber: 4gSugar: 4.2g
Keyword mushroom cream sauce, mushroom ravioli
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