Mushroom Ravioli with Cream Sauce

Ingredients (Serves 4)

For the Ravioli:

• 1 package (about 9–12 oz) mushroom ravioli (store-bought or homemade)

• Salt, for boiling water

For the Cream Sauce:

• 2 tbsp butter

• 2 garlic cloves, minced

• 1 small shallot, finely chopped (optional)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ cup sliced mushrooms (optional, for extra texture)

• ½ tsp dried thyme or Italian seasoning

• Salt and freshly ground black pepper, to taste

• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Cook the Ravioli

1. Bring a large pot of salted water to a boil.

2. Cook ravioli according to package instructions (usually 3–5 minutes) until tender.

3. Drain and set aside, reserving a small cup of pasta water.

2. Make the Cream Sauce

1. In a large skillet, melt butter over medium heat.

2. Sauté garlic, shallot, and sliced mushrooms for 2–3 minutes until fragrant and mushrooms are tender.

3. Pour in heavy cream and stir until it begins to simmer.

4. Stir in Parmesan cheese and thyme, cooking 2–3 minutes until sauce thickens slightly.

5. Season with salt and pepper to taste.

6. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

3. Combine and Serve

1. Gently toss cooked ravioli in the cream sauce until well coated.

2. Plate the ravioli and garnish with fresh parsley and extra Parmesan.