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A creamy, mushroom-packed sauce with garlic, white wine, and cheeses, designed to coat ravioli for a comforting Italian-inspired meal.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 1/4 cups half-and-half (half cream, half milk)
  • 3/4 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 12 oz mushrooms, sliced, cleaned, and dried
  • 1–2 tablespoons olive oil
  • 1/2 cup dry white wine (or additional chicken broth)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1/2 cup Asiago cheese, finely grated
  • 1/2 cup Parmesan cheese, finely grated
  • 20 oz ravioli (refrigerated or frozen)
  • Fresh parsley for garnish

Instructions

  1. Bring half-and-half to room temperature.
  2. In a bowl, whisk together half-and-half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Set aside.
  3. Clean, slice, and thoroughly dry mushrooms.
  4. Heat 1 to 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.
  5. Add half the mushrooms to the skillet and cook undisturbed for 3–4 minutes per side until golden brown; transfer to a plate.
  6. Repeat with the remaining mushrooms, adding oil if necessary.
  7. Remove skillet from heat briefly, pour in 1/2 cup white wine or additional broth, return to medium heat, and scrape up browned bits.
  8. Let liquid reduce by half, about 4 minutes.
  9. Add 3 tablespoons unsalted butter; once melted, add minced garlic and sauté about 2 minutes until fragrant.
  10. Stir in 2 tablespoons flour and cook 1–2 minutes, stirring constantly to form a roux.
  11. Reduce heat to medium-low, then slowly whisk in the reserved sauce mixture a little at a time, allowing it to thicken and come to a gentle boil; then reduce heat to low and simmer gently.
  12. Meanwhile, cook ravioli according to package directions.
  13. Drain cooked ravioli and lower sauce heat to low.
  14. Stir in Asiago and Parmesan cheeses until melted and smooth.
  15. Gently fold sautéed mushrooms into the sauce.
  16. Toss cooked ravioli in the skillet to coat with sauce or plate ravioli and spoon sauce over them.
  17. Garnish with fresh parsley and serve.

Notes

To loosen sauce if too thick, add reserved pasta water or extra broth., Store leftover sauce in airtight container in refrigerator up to 3 days or freeze up to 2 months., Make sauce ahead and warm gently before serving; cook ravioli fresh., Add veggies like spinach, peas, or asparagus for extra nutrition and flavor., Swap half-and-half for lighter milk or use dairy-free substitutes for vegan version., Use gluten-free ravioli and broth to make the dish gluten-free., Pair with crisp green salad, crusty bread, or a glass of dry white wine for serving.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: Approximately 1/4 of total prepared dish
  • Calories: Approximately 500 calories per serving
  • Fat: Estimated 25g per serving
  • Carbohydrates: Estimated 40g per serving
  • Protein: Estimated 20g per serving