Ingredients
Scale
- 12 oz. mushroom ravioli (store-bought or homemade)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz. fresh mushrooms, sliced
- 1/2 cup heavy cream or plant-based alternative
- 1/4 cup grated Parmesan or vegan cheese
- Fresh thyme or basil for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and sauté the chopped onion and minced garlic until translucent.
- Add sliced mushrooms and cook until tender, about 5-7 minutes.
- Season with salt, pepper, and fresh herbs, then remove from heat.
- Cook the mushroom ravioli in boiling salted water until al dente, then drain, reserving 1/4 cup of pasta water.
- Combine cooked ravioli with the mushroom filling in a skillet. Add heavy cream and a splash of pasta water to create a creamy sauce. Toss gently to coat.
- Sprinkle with Parmesan or vegan cheese and garnish with herbs. Serve hot for an enchanting meal.
Notes
- You can substitute vegan cheese and plant-based cream for a vegan version.
- To enhance flavor, use fresh herbs like thyme or basil as garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop, Sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg